Season

September through March.

How to Choose

Smaller sized pumpkins have a more tender and sweet flavor. The largest pumpkins available weigh over 100 pounds. Choose a pumpkin that is heavy for its size and shows as few blemishes as possible.

Storage

Store pumpkins at room temperature up to a month, or up to 3 months in the refrigerator. Any cut up pieces should be wrapped in plastic wrap and refrigerated up to 5 days.

Spices

Allspice, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, nutmeg.

The spices traditionally used with pumpkin are considered warming
spices in Asian medicine. This aids in digestion and gives a boost of energy. Too much can cause burning in the stomach and nervousness.

Preparation

Pumpkin can be prepared like any other squash, peeling skin if so desired. Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.

Stir-Fry: tender when pierced.

Bake: 400 degrees 30 ˆ 40 minutes, uncovered.
Microwave: halve the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 ˆ 9 minutes.
Steam: Cube and steam for 6 ˆ 8 minutes.
Roast: 400 degrees for 30 ˆ 45 minutes.

Wine Pairings

Depending on how you prepare your pumpkin and to what you are going to serve it with, try serving a Chardonnay or Sauvignon Blanc with your pumpkin soup; or a Sauternes, Vouvray, Moscata D’Asti, Auslesen or Zinfandel Blanc with your pumpkin pie.

Equivalencies

1 pound = 1 cup cooked and mashed

Nutritional Qualities

1 cup cooked = 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, Vitamins A & C. Pumpkin contains some anthelmintic properties, which is helpful against prostate disorders, stomach problems, worms, nausea and morning sickness

The above from Pumpkins
By Jennifer A. Wickes ©2002