Not sure just what it is you are asking....
You can bake the pumpkin and cut it in half, scoop out the seeds and scoop out the rest.
Are you looking for recipes that are soup and desserts or that are not? Hard to tell.
Linda C

Well, if you are looking for non pudding recipes, tonight we're having this - ours will be made with butternut squash but I bet you could use yours.

Buttercup � la Savoyarde.
For 2 people
1 butternut squash
creme fraiche
1/2 a reblochon cheese
a packet of lardons
1 onionsalt and pepper

Cook the squash til tender in the oven. Chop the onion. Fry the onion and bacon. (I will add a clove of garlic here). Add the cooked squash, a little cream,season then re-fill the squash shells. Put a quarter of reblochon on top of each and bake in the oven for 20 mins at 180�C.

Yes, you can oven roast pumpkin and it is yummy and sweet. You can roast it skin on or off.

Peeling is easier if you segment it and peel each segment with a good peeler. Or thinly slice it off with a sharp knife.

I freeze a lot of cooked pumpkin in recipe-sized lots so there's one big cooking session and then I have several batches of frozen pumpkin ready to go when the mood strikes. I cook it by cubing peeled pumpkin and placing it in a covered micro-safe dish without added water and zapping until soft. Drain off excess liquid and mash well. A stick blender can help.

Pumpkin scones are good-

Pumpkin Scones
Similar to Flo's but not as sweet ("Flo" was the well-known wife of a politician back in the 70s, who was famous for serving pumpkin scones)

1 egg
1 cup cold mashed pumpkin
2 1/4 cups self-raising flour (or add 2 1/4 tsp baking powder to 2 1/4 cups of all-purpose flour)
1 tbsp butter
1/4 cup sugar

Preheat oven to 200F. Lightly dust trays with extra self-raising flour.
Mix butter and sugar in a bowl, add egg and pumpkin. Mix in flour. Turn dough onto a floured board and cut into scones. Bake 15-20 minutes. Best served warm with lots of butter!

If you're interested I have a pumpkin-date bread recipe that's rather good too.

I cook it like I do other squashes. I never bother peeling it first. I cut the pumpkin in half or quarters depending on the size;scoop out the seeds & strings; put it, cut side down, in a 9 x 13 pan with a little water and put it in the oven at 350 degrees for 45 minutes to 1 hour. Then I take it out; scoop out the good stuff and put that in a bowl and mash it with some butter and maple syrup or brown sugar. Enjoy!

I use the leftovers from that to make pumpkin bread.

Just a thought: calculate the value of your time and effort versus the cost of a can of Libby's pumpkin.

I roast and then peel. Don't need to roast all the way, just enough for the skin to soften. That's how I do all squash, except butternut which I can peel pretty easy if I chunk it up.

I do what Booberry85 does, including the butter and syrup part...yum!

Sorry if I wasn't clear, Linda. In re-reading my title, I see how it is confusing. That's what happens when you post a question when you should really be in bed. :)

What I meant to say is that I wanted main or side dish recipes, things that were not desserts or soup. I have a couple of good soup recipes already, but if it is going to be pureed, it is easier to use canned pumpkin for that. I have tried both for soup, and the difference is not worth the effort.

Since most of the recipes I have found involve first peeling, then cutting up, I was looking for an easier way to peel. I can see using chunks of pumpkin in lots of things, so how to get a chunk, not pumpkin that has gotten essentally already cooked in the process of just getting the skin off?

Other squash I just microwave for 2 minutes, then cut in half, add seasonings and bake in the oven.

I DO like pumpkin in desserts, and those pumpkin scones sound very good. It's just main or side dish recipes (things for which you use fresh pumpkin) are harder to find. If you Google search pumpkin most of what you get is for canned pumpkin.

It's a cold and rainy day, so I thought a good day to cook up most of this pumpkin, and freeze portions.

Which leads me to another thought: How long will a pie pumpkin keep? Thanks!

I just popped 2 pumpkins in the oven at 350 F. lpinkmountain, how long does it generally take for it to soften enough to skin? I'm going to try to peel, then make chunks, if that doesn't work, I will gut the pumpkins and bake like squash for later puree.

I wonder if baking for a short while, then putting into cold water would help get the skin off, like for tomatoes?

I saw where a lady made oatmeal then added pumpkin, pumpkin pie spice and a little brown sugar and called it Pumpkin Pie Oatmeal. I'm not a big pumpkin fan but I would probably eat that.

Pureed pumpkin can be mixed into oatmeal (as posted above), yogurt, other hot cereal.

I cook my squash like Lpink posted, but if you want the chunks, halve and deseed, then slice into wedges and remove the peel from each section separately.

Toss cubed squash with olive oil, S&P and a little cayenne or chili powder. Roast at about 425 for 20-25 mintues until tender. Fantastic with pork!

Cook and mash lightly, serve with butter and brown sugar as a side dish.

Add to quiche with savory ingredients like onion, bacon, peppers.

I googled "Savory Pumpkin Recipes" and there's a bunch out there!

Deanna

Here is a link that might be useful: Savory Pumpkin Recipes Google results

Thanks, Deanna! I definitely want to try oven roasting one. I just tried oven roasting vegetables this summer and couldn�t believe how much more flavor they had.

Well, I used two this afternoon. I put two whole ones in at 350 F. One I baked for about 20 minutes. I took it out of the oven and left it out to cool before trying to handle it. I sliced it in half, then the peel pulled right off. Very easy. Then I cut it in quarters and removed the seeds, then sliced it up into chunks for the stew I wanted to make (linked below). It was about half cooked. Now that I know, I will try to bake it for only 10 minutes before trying to peel it.

I left the other one in for 45 minutes, then took it out and allowed it to cool, also. The top had collapsed in, so it was very obviously totally cooked. That I cut up and scooped out for puree. I didn't really know yet what was a "recipes worth", so I measured and bagged it up in one cup portions. It was pretty moist, so I might need to drain it before using it for anything.

Here is a link that might be useful: Spanish Pumpkin and Bean Soup from Williams Sonoma

We ate at a Chinese restaurant recently that had a delicious pumpkin chicken dish, with mushrooms and snowpeas. I should have taken notes, it was very good.

Meanwhile I found this Williams Sonoma Thai dish, looks good, I am c/p it!

Thai Pumpkin & Chicken Curry

Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Ingredients:

1 small pumpkin or butternut squash, about
1 1/2 lb., halved, seeded, peeled and cut into
bite-size cubes
2 shallots, chopped
3 garlic cloves, coarsely chopped
1 Tbs. Thai red curry paste
1 can (13 1/2 fl. oz.) unsweetened coconut milk
2 Tbs. Asian fish sauce
Juice of 1 lime
2 tsp. firmly packed light brown sugar
3 Tbs. corn or peanut oil
1 lb. boneless, skinless chicken thighs, cut into
bite-size cubes
2 Tbs. slivered fresh basil, preferably Thai basil
Steamed rice for serving

Directions:
Cook the pumpkin: bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside.

Prepare the curry base
In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.

Cook the curry
In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more.

Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Here is a link that might be useful: linky with picture om nom nom

Here's a recipe from my canning bible, "Putting Food By." The recipe uses squash, but it says pumpkin is just as good.

Ginger Squash Marmalade
(paraphrase of a very old Scottish rule)

4 lbs winter squash or pumpkin (12 cups) seeds reserved
4 lbs sugar (9 cups)
2 lemons, grated and juiced
2 oz crystallized ginger
12 tsp ground ginger
3 cups water.

1. Peel the squash, scrape out strings and seeds and reserve seeds
2. Slice and cute the peeled squash to make 4 lbs of quarter inch cubes.
3. Put the squash in a crockery bowl with the sugar, gingers, grated peel and juice of the lemon.
4. Meanwhile, break the seeds an d put them into a pan with the water, and boil 30 minutes; strain, and add 2 � cups of the liquid to the squash mixture.
5. Cover and refrigerate overnight.
6. Put into an enameled kettle, over medium heat, bring to a slow boil, stirring constantly. (here, you can finish it in a 325 degree oven or let it "putter along" with a heat-reducing pad under the kettle).
7. Cook and stir until the squash is clear and will set -- 45 to 60 minutes.
8. Ladle immediately into hot clean jars, leaving one-half" of head space for pints, one-forth" for half-pints.
9. Process in BWB for 5 minutes for pints or half-pints.

Yield about 4 pints

I have not made this, but am intrigued by it because it is different, sounds really good, and I have a good bit of butternut from the garden. The only downside is that it seems to be a bit time-consuming.

Have any of you made this?

Carolyn

LOL Jessy, I thought Om Nom Nom was some special Zen dish! As for the timing on roasting a pumpkin squash, kinda hard to say, there are so many variables like size of pumpkin, ratio of flesh to skin, etc. I usually do about 15 min., at 400, sans being cut open.

lpink, just for you....video explanation of 'om nom nom'. Just over three minute video.

Here is a link that might be useful: Know your meme - om nom nom

You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy.
Clare

Thai Pumpkin Curry with Citrus
This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:
�1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
�1 small or 1/2 large yam or sweet potato, peeled and cubed
�1-2 medium carrots, cut into thick slices
�1 yellow bell pepper, cut into bite-size pieces
�1 cup cherry tomatoes
�1/2 can chick peas, drained
�2 Tbsp. grated orange rind
�CURRY SAUCE:
�3-4 cloves garlic
�1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
�1 can coconut milk
�1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
�2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
�1 Tbsp. brown sugar
�juice of 1/2 lime
�juice of 1 medium orange
�1/2 tsp. turmeric
�1 Tbsp. rice vinegar (or substitute apple cider vinegar)
�1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
�1/3 purple onion, sliced
�GARNISH:
�handful of fresh basil leaves
�optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)

Preparation:

1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.

2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
   4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
4. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
5. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
6. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar.
7. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

In my search for savory cookies, I have coma across lots of "stuff".
This sounded good to me....originally from Country Living

Ingredients
U.S. Metric Conversion chart

* 1 cup(s) fresh, whole-wheat bread crumbs
* 1/2 cup(s) hulled and roasted pumpkin seeds (pepitas)
* 1 tablespoon(s) unsalted butter, melted
* 1 teaspoon(s) dried thyme leaves
* 3/4 cup(s) crumbled goat cheese
* 1 (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered
* 1 head(s) cauliflower, quartered
* 2 tablespoon(s) all-purpose flour
* 2 clove(s) garlic, minced
* 2 teaspoon(s) mustard seeds
* 1 1/2 teaspoon(s) kosher salt
* 1 teaspoon(s) cumin seeds
* 1/2 teaspoon(s) fresh-ground pepper
* 1 1/2 cup(s) half-and-half

Directions

1. Assemble the vegetables: Preheat oven to 400 degrees F. Butter a 1 1/2-quart casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes.
2. Sprinkle topping: After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.

And linked a pumpkin lasagna that sounded good...layered with zucchini and ricotta and of course a tomato sauce.
You may have to go buy more pumpkins!!
Linda C

Here is a link that might be useful: pumpkin lasagna

Clare, when you copied and pasted your recipe, there are symbols in front of all the ingredients. If I just delete those, are the quantities otherwise correct?

linnea56 - Yes. I copied it from the online source where I got the recipe. Just ignore the weird symbols. Next time I will save it to Word then copy it and put it here.

And I made mine super mild by leaving out the red chillies, because both son and husband don't like spicy hot dishes, and it was still good.
Clare

Thanks! I do love Thai food, had a Thai yellow curry with chicken last night, before I even saw this, as a matter of fact.

I've never cooked with fresh pumpkin before so I don't know if the experience I just had is typical. I could barely cut into it. I'm not a weakling and I had a sharp knife. I had no problem with the butternut squash and the acorn squash. Those seemed like cutting butter after my struggle with the pie pumpkin. I actually gave up because I was afraid there would be a knife accident. I quit while I still had 10 fingers and no stab wounds.

So my question is, is that normal for it to be rock hard? Was it an old one and a fresh one would be more like the other squash?

I planned to add it to soup. If it's just hard to peel and not old, what do you think about roasting it long enough to cut up & peel then adding it to the soup later than the other squash (since it will be partially cooked)?

The good thing is I know have pumpkin seeds to roast and I have enough of the other squash to proceed with the soup, pumpkin or not.