Tomorrow...the Pumpkins!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tomorrow will be the annual ritual of cooking a dozen sugar pumpkins that
I
picked up at Whole Foods. Halved, cleaned, roasted cut side down until
tender. Cooled, peeled, mashed, then roasted again very slowly in a large
roaster, to evaporate more liquid. Frozen in 2-cup portions for pumpkin
pies. Sunday the trial run of two pumpkin pies. One of those I'll freeze
after baking. That should get us through fall and winter.

Boy, Wayne, you've inspired me. I've never done the fresh pumpkin thing,
but you make it sound pretty easy. Now I have heard that those sugar
pumpkins aren't stringy (once you clean 'em out). Are the seeds tasty when
roasted, as they are in a big pumpkin?

And you've reminded me...I have to get a little pumpkin for my kid to
decorate at Cub Scouts on Monday. May as well get a few and cook 'em up!

Thanks!
Chris

On Sat 22 Oct 2005 12:57:56a, CooberGirl wrote in rec.food.cooking:

Quoted message said:

Boy, Wayne, you've inspired me. I've never done the fresh pumpkin
thing, but you make it sound pretty easy. Now I have heard that those
sugar pumpkins aren't stringy (once you clean 'em out). Are the seeds
tasty when roasted, as they are in a big pumpkin?

Yes, Chris, it's easy. If you've ever baked an acorn squash, then you can
roast a pumpkin. I've never roasted the seeds, but on appearance they are
like those in larger pumpkins. The sugar pumpkins are much less stringy,
as you've heard.

Quoted message said:

And you've reminded me...I have to get a little pumpkin for my kid to
decorate at Cub Scouts on Monday. May as well get a few and cook 'em
up!

Oh, yes, do pick up an extra pumpkin or two. You'll really enjoy the
results!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 22 Oct 2005 12:57:56a, CooberGirl wrote in rec.food.cooking:

Quoted message said:

Boy, Wayne, you've inspired me. I've never done the fresh pumpkin
thing, but you make it sound pretty easy. Now I have heard that those
sugar pumpkins aren't stringy (once you clean 'em out). Are the seeds
tasty when roasted, as they are in a big pumpkin?

Yes, Chris, it's easy. If you've ever baked an acorn squash, then you can
roast a pumpkin. I've never roasted the seeds, but on appearance they are
like those in larger pumpkins. The sugar pumpkins are much less stringy,
as you've heard.

Quoted message said:

And you've reminded me...I have to get a little pumpkin for my kid to
decorate at Cub Scouts on Monday. May as well get a few and cook 'em
up!

Oh, yes, do pick up an extra pumpkin or two. You'll really enjoy the
results!

--
Wayne Boatwright *¿*

Peeking (sp?) my interest, I googled sugar pumpkin and got this advice.
http://allrecipes.com/advice/coll/all/articles/148P1.asp

I've tried to buy in the regular grocery in the past pumpkin for pie -- it
was always terrible. Maybe I didn't know what to buy.
Some years ago, while we were at an outdoor affair, a friend/ left us a
pumpkin on our car. I made a pumpkin pie with it, and it was the best
pumpkin pie I've ever had. I knew I couldn't surpass that pumpkin, because
all pumpkins look alike to me when I see them at the store.

Goggling sugar pumpkin, I see a page of pumpkins/squash as well as 'sugar'
pumpkins. (Find: "sugar" will bring it up on that page.)
Perhaps I will get one the next time I shop; IF THEY SAY "SUGAR" pumpkin.

http://images.google.com/imgres?imgurl=http://www.foodsubs.com/Photos/sugarpumpkin.jpg&imgrefurl=http://www.foodsubs.com/Squash.html&h=251&w=257&sz=7&tbnid=bSh-zDm17GMJ:&tbnh=104&tbnw=107&hl=en&start=2&prev=/images%3Fq%3Dsugar%2Bpumpkin%26svnum%3D10%26hl%3Den%26lr%3D%26c2coff%3D1

Are sugar pumpkins the same as Jack-o-lantern pumpkins - only smaller? Or
are the sugar pumpkins a genus on their own? If you know.
Thanks,
Dee Dee

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Tomorrow will be the annual ritual of cooking a dozen sugar pumpkins
that I picked up at Whole Foods. Halved, cleaned, roasted cut side
down until tender. Cooled, peeled, mashed, then roasted again very
slowly in a large roaster, to evaporate more liquid. Frozen in 2-cup
portions for pumpkin pies. Sunday the trial run of two pumpkin pies.
One of those I'll freeze after baking. That should get us through
fall and winter.

You have more energy than I do. I've got 7 very large pumpkins. They are
scattered throughout the garden and really accent the mums. They are not
suitable for making pies (I don't think). The sugar pumpkins are the
pumpkins used so that lets me off the hook 😉

Michael

--
Send email to dog30 at charter dot net

On Sat 22 Oct 2005 05:43:59a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

Peeking (sp?) my interest, I googled sugar pumpkin and got this advice.
http://allrecipes.com/advice/coll/all/articles/148P1.asp

I've tried to buy in the regular grocery in the past pumpkin for pie -- it
was always terrible. Maybe I didn't know what to buy.

Dee, I have to admit that I don't know that much about plants, but a sugar or
pie pumpkin is definitely a different kind of pumpkin than the varieties
typically used for jack-o-lanterns. I think therer are many varieities of
pumpkins, just as there are many varieties of other squash, however, the
sugar or pie pumpkin never grows extremely large. The flesh is naturally
sweeter, and does not have heavy fibers in it.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sat 22 Oct 2005 06:23:05a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Tomorrow will be the annual ritual of cooking a dozen sugar pumpkins
that I picked up at Whole Foods. Halved, cleaned, roasted cut side
down until tender. Cooled, peeled, mashed, then roasted again very
slowly in a large roaster, to evaporate more liquid. Frozen in 2-cup
portions for pumpkin pies. Sunday the trial run of two pumpkin pies.
One of those I'll freeze after baking. That should get us through
fall and winter.

You have more energy than I do. I've got 7 very large pumpkins. They

are

Quoted message said:

scattered throughout the garden and really accent the mums. They are not
suitable for making pies (I don't think). The sugar pumpkins are the
pumpkins used so that lets me off the hook 😉

Michael

Actually, Michael, many of the larger pumpkins do make good pies. They
just take more work, especially when making the puree.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

Dee Randall said:

Are sugar pumpkins the same as Jack-o-lantern pumpkins - only smaller? Or
are the sugar pumpkins a genus on their own? If you know.

They are a different variety of pepita squash. Did you know that
there is no such thing as a pumpkin?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Sat 22 Oct 2005 04:05:58p, Ranee Mueller wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

Are sugar pumpkins the same as Jack-o-lantern pumpkins - only smaller?
Or are the sugar pumpkins a genus on their own? If you know.

They are a different variety of pepita squash. Did you know that
there is no such thing as a pumpkin?

Regards,
Ranee

Except, maybe, for little children. :-) <I just couldn't resist>

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sat 22 Oct 2005 06:23:05a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> looking for trouble wrote
in news:[email hidden]:

Quoted message said:

Tomorrow will be the annual ritual of cooking a dozen sugar pumpkins
that I picked up at Whole Foods. Halved, cleaned, roasted cut side
down until tender. Cooled, peeled, mashed, then roasted again very
slowly in a large roaster, to evaporate more liquid. Frozen in
2-cup portions for pumpkin pies. Sunday the trial run of two
pumpkin pies. One of those I'll freeze after baking. That should
get us through fall and winter.

You have more energy than I do. I've got 7 very large pumpkins.
They

are

Quoted message said:

scattered throughout the garden and really accent the mums. They are
not suitable for making pies (I don't think). The sugar pumpkins are
the pumpkins used so that lets me off the hook 😉

Michael

Actually, Michael, many of the larger pumpkins do make good pies.
They just take more work, especially when making the puree.

I'll pretend I didn't hear that 😉

Michael

--
Send email to dog30 at charter dot net

On Sat 22 Oct 2005 10:40:47p, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sat 22 Oct 2005 06:23:05a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> looking for trouble wrote
in news:[email hidden]:

> Tomorrow will be the annual ritual of cooking a dozen sugar pumpkins
> that I picked up at Whole Foods. Halved, cleaned, roasted cut side
> down until tender. Cooled, peeled, mashed, then roasted again very
> slowly in a large roaster, to evaporate more liquid. Frozen in
> 2-cup portions for pumpkin pies. Sunday the trial run of two
> pumpkin pies. One of those I'll freeze after baking. That should
> get us through fall and winter.
>

You have more energy than I do. I've got 7 very large pumpkins.
They

are

Quoted message said:

scattered throughout the garden and really accent the mums. They are
not suitable for making pies (I don't think). The sugar pumpkins are
the pumpkins used so that lets me off the hook 😉

Michael

Actually, Michael, many of the larger pumpkins do make good pies.
They just take more work, especially when making the puree.

I'll pretend I didn't hear that 😉

Michael

I'll disavow any knowledge of you reading this post!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey