INGREDIENTS

INSTRUCTIONS

Pumpkin is a winter squash that has been cultivated for hundreds of years
in the Southwest.  It ranges in size from several inches to several feet
and can be round or oblong in shape. The average cooking pumpkin is usually
between 10 and 25 pounds.  The meat, the seeds, and the pumpkin's blossoms
are all edible and can be prepared in many different ways. Pumpkin pulp is
also sold in 16-ounce cans, which makes a convenient substitute for fresh
cooked pumpkin in recipes.
Fresh pumpkin, however, always tastes better.  Here is the method I use to
cook it:  Cut the pumpkin into quarters and remove the seeds and fibers.
Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45
minutes, until tender.  Remove from the oven and scrape the flesh from the
skin.  Place in a food processor and puree. Run through a sieve to remove
any remaining fibers and use the pumpkin according to the recipe
instructions.
Cooked pumpkin will keep about 1 week in a nonmetal, covered container in
the refrigerator and several months in the freezer.
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde
Mott
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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