Recipe By : Mary Nagle at Prevention (Oct/96)
Serving Size : 1 Preparation Time :0:00
Categories : About
Amount Measure Ingredient -- Preparation Method
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Selecting and storing:
Pass on the jack-o'-lantern variety (too tough and stringy!); for
cooking, always choose a sugar pie pumpkin: a smaller, sweeter
variety with a finer flesh. Select a crack- and soft-spot-free
pumpkin with a rounded, dry stem. If the stem is blackened or moist,
move on. Store in a cool dry place, uncut, for up to 1 month. If
cut, wrap tightly and refrigerate up to 1 week.
Buy canned. It's an excellent alternative; just as pure, equally
nutritious, and so quick and easy!
Enjoying:
Here's the simplest way to prepare fresh pumpkin: Rinse, cut in
half and scoop out seeds and stringy fibers. Place cut sides down in
a baking pan with 1/4 in. water. Bake at 350F about 45 min. When
cool, scoop out soft flesh and drain in a colander. Puree in a food
processor, then drain again thoroughly. Use immediately or freeze up
to 9 months in 1 c. containers for later use. (Even simpler, open a
can!)
Spice up the autumn air; get out your favorite pumpkin recipes,
but reduce the fat: For pumpkin pie, use evaporated skim milk, not
cream, and egg substitute instead of eggs, and buy a low-fat
graham-cracker crust; for pumpkin bread, replace the oil with half as
much prune puree and use egg substitute; or brew a warm, cozy pumpkin
soup, using evaporated skim milk, not heavy cream!
Slather pumpkin puree (canned or fresh) mixed with molasses (to
taste) on a multigrain, nonfat toasted waffle for a nutritious
breakfast, lunch or after-school snack.
