This recipe will work with other autumn squashes, like butternut squash or even kobocha squash puree.Just be sure you're using 100% pure pumpkin and not pumpkin pie pumpkin, which is pre-seasoned. For ease, use canned pumpkin instead of fresh.If you don't have any fresh ginger on hand, you can use dried ginger powder instead.Have too much pumpkin left? Try another one of our pumpkin recipes!.Freeze in one- or two-cup portions in freezer-safe ziptiop bags for easy use later.Cool the pumpkin completely before scooping out the flesh.A fork should easily go through the soft, cooked flesh.
PUMPKIN SOUP COCONUT MILK APRICOT NECTAR HOW TO
How to Cook Pumpkin: Our Tips and Tricks! Here are some tips on how to store fresh ginger. When you bring it up to your nose, it should smell spicy. It should not look dried out or fibrous, and should not have any soft spots. It's sold by a pound in the produce section usually near garlic and onions. We may sometimes call ginger a root, but it is actually a rhizome. Whole pumpkins can be stored in a cool dry place for weeks, until ready to cook. The stem should be withered and intact (it shows that it aged on the vine), and the skin should be free of bruises and hard all around. Look for unblemished gourds that are heavy for their size. You can also substitute kobocha pumpkins, Long Island cheese pumpkins or even butternut squash for this recipe. But what's the best type of pumpkin for cooking? You'll want to use sugar pumpkins (sometimes also called pie or sweet pumpkins), which are small and round. When autumn leaves start changing color, a plethora of pumpkins start appearing in the produce section and our farmers markets.
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