For the purists, we do know that pumpkins are technically hard-rind squash. However, not everyone knows that, so we made them into a separate item here!
Pumpkins are native to North America and are one of the most popular crops in the U.S. Americans produce about 1.5 billion pounds of pumpkins a year, at an average weight of 9-18 pounds each. The world record for the largest pumpkin was set in 2009 with a 1,810 pound pumpkin! (Read more about pumpkins on Wikipedia.)
Preparation
To roast your pumpkin in the oven, cut it in half, scoop out the seeds, and place the halves in a baking dish with about a half inch of water. After roasting for about 45 minutes at 450°F, the flesh will be easy to scoop out. Another option is to cut the pumpkin into chunks and either steam or boil them on the stovetop. Once cooked, pumpkin can be pureed and used in all sorts of baked goods, or it can be added to savory dishes, just like sweet potatoes. Don’t forget to save those seeds and roast them for a tasty snack!
Storage Tips
Pumpkins can be stored for up to a month in a cool, dry environment (they’ll go a bit more quickly than other hard-rind squash like butternut).
Nutrition
Pumpkins are an excellent source of vitamins A, C and E, riboflavin, copper, potassium, and manganese. One cup mashed provides only 49 calories and 245% of the recommended daily value for vitamin A! The high amounts of beta-carotene in pumpkins may reduce the risk of developing certain cancers and also prevent against heart disease. (See more pumpkin nutrition facts on Self.com.)
Recipes
Chickpea Pumpkin Burger
Goat Cheese, Caramelized Onion, Winter Squash Pizza
Healthy Pumpkin Smoothie
Pumpkin Butter
Pumpkin Cranberry Bread Pudding
Pumpkin Cranberry Muffins
Pumpkin Lasagna
Pumpkin Lasagna (sweet)
Pumpkin Orzo
Pumpkin Spice Oatmeal
Pumpkin Waffles
Roasted Pumpkin Soup
Roasted Pumpkin with Cheese Fondue
Trusted Roasted Root Vegetable Recipe
Vegan Creamy Curried Pumpkin Soup
Vegan Stuffing