By MANDY SINCLAIR
Storage:
Pumpkin or squash come in all shapes, sizes and colours. They can be large or small, smooth skinned or ridged, round or long. Generally speaking they all have a similar flavour. Depending on the variety, some will be a little sweeter than others and water content will also vary.
Whole pumpkin will store well for up to 2 months after being picked. Store in a cool well ventilated place with the stalk attached. This will help protect the inside from damp.
Once cut, pumpkin needs to be wrapped in plastic wrap and refrigerated for 3-5 days.
What to do with glut
- Freeze:
Peel and chop pumpkin. Blanch in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Drain again. Pat dry with kitchen paper or a clean tea towel. Pack into freezer bags or plastic containers and freeze. Store frozen for up to 6 months. Thaw and use as you would normally for baking, mash, in casseroles, soups or curries.
Alternatively, cook pumpkin until soft, drain and mash until smooth. Freeze in ice cube trays to use as baby food or in plastic containers. Use for pumpkin tarts, as a topping for pies or in vegetable lasagne.
- Preserve:
Pumpkin Jam
Boil 1.5kg peeled and chopped pumpkin with ½ cup of water, until very soft. Drain and mash until smooth. Return to pan with 1.5kg caster sugar and rind and juice of 2 lemons. Simmer, stirring, until sugar dissolves. Increase heat to high and boil for 20 mins, until thick. Pour into sterilized jars and seal.
- Dry:
Pumpkin seeds
Remove seeds from 1 whole pumpkin and place in a bowl of cold water. Rub seeds between hands to remove any sinew. Drain well. Bring 2 cups of water and 2 tbsp sea salt to boil in a saucepan, until salt dissolves. Add pumpkin seeds, reduce heat to low and simmer for 10 mins. Drain and pat dry with kitchen paper. Preheat oven to 180C or 160C fan. Lay seeds in a single layer on a baking tray. Sprinkle with a little sea salt and bake for 30-35mins, tossing every 10 mins, until seeds are crisp and golden.
When completely cool, store in an airtight container.
Note – Different varieties of pumpkin seeds have different textures and flavours. Seeds in the image are from the Jap and Queensland blue pumpkin. Experiment to see which is your favourite!
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS