Sarah King: Don't smash those pumpkins, cook them

As I drive around my neighborhood lately, I have been experiencing pangs of sadness. I know that all the pumpkins so carefully placed on the porches of my friends and neighbors are destined for the trash can. It saddens me because I know these pumpkins are delicious! To waste a delicious kabocha squash is a such a terrible shame.

Many people aren’t aware of the delicacies sitting on their front stoop. Well friends, today I am going to do my part in educating you in all things pumpkin and squash.

Often used as stacking pumpkin, this Japanese native is a winter squash lovers dream. Creamy, rich and not too sweet. It has kind of a chestnut flavor, but with a touch of that winter squash sweetness. Kabocha squashes are packed with beta carotene, iron and vitamin C as well! Slice up your Kabocha, drizzle some Olive Oil, salt and pepper, roast them until their soft. You’ll become a fan too.

These are small little pumpkins. I have a few on my dining room table this year. They taste just as they sound, sweet as sugar. Great for baking, just scoop it out and puree. You could also use that puree in soups as well. So good.

Take note though, eat them sooner than later. The smaller pumpkins will get bitter the longer they age.

These beauties are another favorite to stack on porches. You’ll also see them listed as Cinderella Pumpkins for obvious reasons. These pumpkins are a baker’s dream. Very sweet and pumpkin-y. De-seed and quarter your Fairytale pumpkin, drizzle with a neutral oil, roast at 375 degrees until soft. Scoop out the flesh, puree, and you’re off to the baking races.

A key in breaking down a pumpkin is a sharp knife. Cleavers work really well in breaking them down. Though they may seem like a bear to get into, they really are worth the effort. Pumpkin and winter squashes are packed with nutrition. Uncut, they keep for a really long time. Last year, I finally cooked my last porch pumpkin that I purchased in October in January or February. So long as there are no soft spots, you are good to go.

This year don’t throw out your pumpkins. Make pies, soups, roast them, mash them with butter, make cookies and cakes, go crazy! There is so much more to winter squash than butternut and spaghetti. Hopefully you’ll be buying your decorations more carefully next year, and planning your menus at the same time.