Have you ever tried the peel of pumpkin baked? And have you ever served a risotto inside a warm steaming and soft pumpkin? This and other ideas in an article about this season's best vegetable.
How to clean the pumpkin
Pumpkin is the autumn vegetable par excellence, but some people are afraid because it seems difficult to clean and cut, having a hard and irregular skin. First we want to tell you that it is not always necessary to peel it, because the pumpkin can even be cooked whole in the oven or sliced with the peel, as you will read in the following recipes. However, if you only need the pulp, then first wash the pumpkin under running water to remove any soil residue, dry it and then cut it in half with a long, sharp knife. At this point, cut it again into slices and remove the seeds. Leave the slices thick enough to cut the peel better. Place them on a cutting board and remove only the hardest part with the knife. Always keep your fingers away from the blade because this work is rather delicate.
How to recycle pumpkin skins
As in rural tradition, waste is not thrown away in the kitchen, but recycled. Pumpkin skins, for example, are excellent to cook in a soup. Did you know? And also additions in jams they give an extra touch of taste and creaminess. If you want to prepare them in the oven with other vegetables, boil them for about 30-40 minutes and then drain them and season them with oil, salt and aromatic herbs and cook them at 200 ° for about 20 minutes. Try them in combination with carrot skins, other excellent scraps to be reused in the kitchen.
Whole baked pumpkin
If you want to cook a whole pumpkin in the oven the ideal quality to choose is the Avalon, which weighs around 2 kg and manages to fit perfectly inside the appliance thanks to its small size. Just wash it very well and cut the shell. You can also leave the seeds inside and remove them after cooking, or you can do it immediately. Then make incisions in the pulp with a small knife and a sharp blade. Place the pumpkin on a sheet of parchment paper or aluminum or inside a baking dish and let it cook for about an hour at 200 °. The whole pumpkin can be a perfect container for a risotto, for a short pasta or for creams and dishes based on meat or cheese; and if you find pumpkins that are not too large, you can also serve them as single portions. Obviously, use the oven-cooked pulp to prepare the seasoning of risotto or pasta or add it to other dishes if you want to use the vegetable only as a container. If the pumpkin is small and remains soft even outside, you can eat it all, including peel!
Pumpkin sliced in the oven with the peel
For this type of preparation you need a pumpkin with a rather soft skin Delica. Just slice it not too thinly and cook it in the oven with parchment paper for 15-20 minutes at 200 °. It is excellent simply seasoned with oil and aromatic herbs, but if you love the contrast between sweet and savory try it with Maldon salt, liquid honey and aromatic herbs (thyme and rosemary).
Pumpkin without baked peel
If you want to prepare a pan of baked vegetables mixed with pumpkin, then peel it off and add it to the rest. It is very good in combination with some seasonal vegetables such as radishes, red turnips, onions and celeriac. Always with the peeled pumpkin slices you can prepare a kind of very tasty parmigiana. Just alternate thin slices of pumpkin with taleggio cheese, mozzarella, parmesan and aromatic herbs to taste in a baking dish. Complete with Parmesan and butter flakes and bake in the oven at 200 ° for 25 minutes. A second course, but also an easy and quick side dish that will amaze your guests.
What to do with pumpkin seeds
Never throw them away! They are an excellent snack-breaker, light and low in calories and a source of magnesium, zinc and selenium. They also do good for the heart because they reduce the levels of bad cholesterol in the blood. You can cook them in the oven or in a pan, but first it is very important to wash them thoroughly and dry them. Then place them in a baking pan with oil, salt, and spices such as paprika or curry and cook at 150 degrees for 50 minutes. If you prefer to cook in the pan instead, dress them with a little oil and let them toast over medium-low heat for about an hour.
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