How to Select, Prepare and Eat Pumpkin

Fall is full of pumpkins! In addition to carving and decorations, they are great to eat. Pumpkin provides vitamin A, potassium, fiber and vitamin K. Follow these easy steps to select, store, prepare and eat pumpkin.

Difficulty: Easy

Instructions

1. Selecting pumpkins:
   Choose well-shaped pumpkins that are firm and slightly heavy. They should have tough skin without any wrinkles or blemishes.

2. Store pumpkins:
   In a cool, dry place. Whole unblemished pumpkins can be stored for 3 to 6 months at 45 to 50 degrees F.

3. Preparing pumpkin is easy:
   Wash pumpkin. Then cut and remove the seeds. Save the seeds for baking.

4. Pumpkin serving suggestions:
   To bake, cut small pumpkins in half and cut larger pumpkins into quarters. Place pumpkin pieces in a shallow baking dish. Bake at 350F for 30 minutes to 1 hour or microwave on high for 15 minutes. Pumpkin is done when it is tender.
   
   Mash with brown sugar or maple syrup and a little butter. Puree and serve as the base of a savory soup or in a sweet pie.
   
   Pumpkins can also be peeled, diced and boiled for 25 to 30 minutes. Spread on toast and top with cinnamon and sugar.
   
   Roasted Pumpkin Seeds:
   Let pumpkin seeds soak overnight in a bowl of salted water. Spread them onto a cookie sheet. Roast them at 375 degree F until dry or about 30 minutes. For extra flavor, sprinkle the roasted pumpkin seeds with garlic, onion or Parmesan cheese. Store in a covered container.

Resources

• eNutritionFitness