Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Look for a heavy pumpkin with 1 to 2 inches of stem still attached.
- Avoid pumpkins with bruises or soft spots.
- Should be uniformly orange with a nice, hard rind.
- Lopsided pumpkins are just as good as the round ones.
- Store in a cool, dark place for two months.
- Pumpkin is the most popularly used in pies.
- Also used to make bars and bread and pumpkin soup.
- Pumpkin seeds can be roasted in the oven for a snack.
- Rinse, cut in half and roast pumpkins on a baking sheet, or steam on the stove or microwave.
- After cooling, remove from the skin, and puree with a food processor or potato masher.
Like it! Pumpkin Mac and Cheese
- 1-16 oz. box whole-wheat macaroni
- 3 Tablespoons salted butter
- 3 Tablespoons flour
- 2 cups 1% or fat-free milk
- 1 teaspoon mustard
- 1 ¼ cups pumpkin puree
- 2 cups shredded cheddar cheese
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- A generous pinch of salt
- Cook macaroni according to directions.
- Melt butter. Add flour. Cook 2 minutes.
- Add milk. Heat to a simmer about 4 minutes until mixture coats back of a spoon.
- Add seasonings and pumpkin.
- Add cheese stir until melted.
- Mix in macaroni.
- Pour into lightly greased 9 x 13 pan.
- Bake at 350 degrees F 20-25 minutes until golden brown.
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