Buying Pumpkins
When you’re buying a pumpkin to eat, remember the biggest may not be the best. Smaller pumpkins usually have more tender and edible flesh. Look for one with a bright-orange color and an attached stem. If the stem is off, the inside may dry out and rot.
Pumpkins keep for several months and retain their flavor if stored in a cool (50-55°F) dark, dry place. Separate one from another with good air circulation. Wipe off occasionally with a dry cloth.
When baking with fresh pumpkin, select a smaller pumpkin, one that weighs about 2-½ pounds. Wash the pumpkin, and cut it in half crosswise. Scrape out the seeds, and reserve them for roasting, if desired. Place the halves, cut side down, in a 15- by 10-inch jellyroll pan. Bake at 325°F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and puree in a food processor, or mash (yields about 2¼ cups ).
Pumpkins are famous for their high vitamin A content. One serving (½ cup cooked) supplies enough vitamin A to meet the Recommended Daily Allowance (RDA). The vegetable also has iron, thiamin, riboflavin and vitamin C.
Source: North Carolina Cooperative Extension
