Recipe Tips from Customers – Neck Pumpkins

“Cut the pumpkin in half, remove the seeds, cut into pieces.  Fill a sauce pan with 1-inch of water and bring to a boil.  Add pumpkin to boiling water.  Bring back to a boil and then reduce heat to medium.  Simmer for 30 minutes then pour into a colander and allow to drain.  After it cools, peel off rind and mash the remaining pumpkin with a fork.  Or, instead of boiling, bake the pieces at 250-325 degrees in a baking dish with 1/4 inch water in dish until soft.  Time will depend on size of pumpkin (about 1-1.5 hours at 325 or 2-3 hours at 250).  Then scrape out soft pulp.”

“Peeling pumpkins is no fun!  I wash the pumpkin thoroughly, cut it, and clean the inside, then cut it into chunks, cook it, let it cool, then remove the peel much more easily.  I’ve also baked pumpkin: cut in half, clean, then bake cut-side down on foil-lined cookie sheet.  Baking does take longer but the results are less watery.” –  Judy Keefer

“If you bake it you will preserve more vitamins and concentrate the flavor.  Cut the neck pumpkin into large chunks (no need to peel) and bake it face down on a cookie sheet until soft.  Romove from oven and cool.  Scoop soft flesh from skin.  You can then puree it for use in recipes.” – Maria Marcella