Waste Not: Using the Whole Pumpkin this Halloween

Going green is all about reducing waste. Whether you are carving a jack-o-lantern this week or if you just want to try a new fall recipe you can make full use of pumpkins this year.

To cook with your carving pumpkin, select one on the small size. After you cut the top off, use all your strength to scoop out all of the pumpkins innards and seeds. The stringy insides can be used to make a stock, which can then be added to soups, casseroles and sautés. Put the insides (with or without seeds) in a pot and boil in water, then strain, keeping the broth and discarding the stingy flesh. You can also throw in any other vegetable scraps while your at it for more flavor.

Keep the carved pieces to make pumpkin puree. Pumpkin is considered a super food. The meat of the pumpkin is high in vitamin C, beta-carotene and lutein. You get higher fiber content when you use raw, fresh pumpkin as opposed to canned.

To roast the seeds, lightly salt and scatter on a baking sheet at 350 degrees for 20 minutes. Pumpkin seeds are a good source of protein and fiber, iron, magnesium, phosphorus, and potassium. Spice them up by adding curry, paprika or garlic powder.

Using the Whole Pumpkin

If you want to consume your entire pumpkin, use nontoxic paint or markers to decorate your pumpkin. By using nontoxic paint, you can use the entire pumpkin to make several meals. Once Halloween is over you can either wash the paint off with water or just rinse thoroughly. Scoop the stringy insides and seeds out as mentioned above.

To cook the pumpkin, cut it into large chunks (about one to two inch squares). Preheat the oven to 400 degrees. Put the pumpkin chunks in a casserole dish filled with a half inch of water. Bake for about twenty minutes or until tender.

When the pumpkin is cool, scoop the flesh away from the skin. You can immediately add the pumpkin chunks to stews or sautés like curried lentils or you can puree the pumpkin. To puree, add the pieces to a food processor or blender. Each pound of pumpkin makes about a cup of puree. Pureed pumpkin can be immediately added to a dish, like pancake batter (a family favorite!), or freeze for later. Pumpkin puree can be stored in the freezer for up to eight months.

Delicious Fall Recipes

Spicy Pumpkin Soup 
Roasted Pumpkin Salad 

Pumpkin Biscotti
Pumpkin Cheesecake
Sour Cream Pumpkin Pie