Tuesday, February 18

Fall into Winter Squash

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Don’t relegate fall pumpkins and squash solely to front-porch decor. Bring them to the kitchen, bake them and add spice for a meal that’s quite nice!

Do you avoid recipes calling for winter squash because they are simply too difficult to cut? Maybe you’ve had too many close calls with a sharp knife and your fingers. If that sounds familiar, we have the perfect solution: Toast the rock-hard orbs whole! This will require removing all but the lowest rack in your oven and works for all types of winter squash varieties.

Note: you can use your favorite type of hard squash, including acorn or butternut, as a substitute for pumpkin in any of these recipes

October Recipes

How to bake a pumpkin

Small 3-4-pound pumpkins can be baked whole, then easily peeled, seeded and mashed or pureed. Place the pumpkin on a baking sheet and place in a preheated 350-degree oven. Bake 11⁄2 hours or until a sharp knife easily pierces through to the seed cavity. Remove from the oven and let cool on a wire rack. When cool enough to handle, use a large spoon to scoop out the seeds and discard. Then mash or puree the flesh. Store in the refrigerator up to four days or freeze for longer use.

Larger, 6-7-pound pumpkins can be baked in halves using the same method, but decrease the cooking time to 45-60 minutes.


About Author

Tammy Algood

Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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