tag:blogger.com,1999:blog-5603202988847584283.post7401880084314494558..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Kids Make Pumpkin-Wild Rice PilafEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5603202988847584283.post-54528153747792413842007-11-17T13:35:00.000-05:002007-11-17T13:35:00.000-05:00Jennifer, I've never had fresh pumpkin before, so ...Jennifer, I've never had fresh pumpkin before, so I don't know what to compare our with. Not too bland, but certainly not as intense as the stuff you get out of a can. More like butternut squash, I'd say, but a little paler. Ours were a little too big to skin with a vegetable peeler, but on your suggestion we tried it on one of the smaller pumpkins and it did work. I was surprised.<BR/><BR/>Joanna, you always have an interesting twist on things. But I'm not convinced that the skin on our "pumpkins"--meaning the jack-o-lantern varieties--would really be edible? You think? It's pretty thick and tough. I guess it couldn't hurt to try. Now I could see where the skin on a butternut squash might be edible if you cooked it long enough...Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-27923646836867726402007-11-15T10:49:00.000-05:002007-11-15T10:49:00.000-05:00I never in my wildest dreams thought I would be gi...I never in my wildest dreams thought I would be giving an American tips about cooking pumpkin - but here goes: the thin-skinned small pumpkins, for example butternut squash, the sort that aren't going to keep for the whole winter ... you don't need to peel them, you can eat the skin once it's cooked. AND you can use it in a puree for, say, pumpkin muffins. It has been my huge revelation for this autumn ... life-transforming, too, because I'm much more inclined to eat pumpkin (roasted, pureed etc) if I haven't had to fight with it first ;)<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-77822269330773528392007-11-15T10:21:00.000-05:002007-11-15T10:21:00.000-05:00That does sound like a good recipe, Ed. I wonder ...That does sound like a good recipe, Ed. I wonder if your pumpkin suffered from the same blandness that some of mine did this year? Just no pumpkin flavor at all. Weather-related?<BR/><BR/>I've also found that with small pumpkins (about 6" to 8" in diameter), I can "skin" them with a vegetable peeler and not lose quite so much of the pulp as I would by wielding my chef's knife. (Which doesn't speak well for my knife skills, I suppose...)The Baklava Queenhttps://www.blogger.com/profile/03801967818481598226noreply@blogger.com