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All questions

Fresh Pumpkin

I bought a small pumpkin at Whole Foods from their outside bin. No idea what kind it is. I want to make a dessert that's basically chunks of pumpkin in some kind of sugar or honey or some such sauce. Anyone ever do this or know how to do it, and is there a partic. type of pumpkin to use? My MIL makes this but she lives in another country, doesn't speak English and I don't speak her language, lol. TIA

asked by barb48 about 1 year ago
6 answers 658 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Maybe a compote with apples? You could chop them and cook in butter, then add sugar and stew for a while...until they are all cooked and the sugar has created a little sauce.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Thank you!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

This is one of those easy no-recipe dishes which you can adapt to local products, your family's tastes, what you have on hand.
Type of pumpkin...small is always good, as usually sweeter and less starchy than large ones. Sugar pumpkin or jarrahdale pumpkin also usually good.
Use a sweetener that is local or flavorful or pertinent to a cuisine you know and like. Maple syrup, particular flower or tree honey (like chestnut, or Tasmanian leatherwood) , rice syrup, or your choice.
Cut up, remove seeds, bake in wedges (on no stick sheet pan or with light coating of butter or good oil).
After cooling, trim the rind, cut in slices or wedges you want to use for serving.
Use one or two spices with a light hand.
Serve with your choice of cheese, whipped cream, ice cream.
Garnish with some dried fruit or nuts.
Serve with Sauternes, Riesling or sparkling wine.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Thank you! What oven temp? Cover with foil or no?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

Depending on your time needs, and how closely you want to monitor them, use an oven between medium and hot (350 to 450F). I don't usually cover vegetables when I roast them, because I like the caramelization and crust that develop. But/and if your pumpkin is dry or you're worried about them getting too well done, cover with foil for part or all of the time. They are done when they can be easily pierced by a fork...depends on size of wedges and your oven temp. Start testing at about 15-20 min.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Here is a recipe for pumpkin in syrup. You can leave off the toppings at the end if you prefer.

http://www.foodnetwork...