Thai Pumpkin

Photo credit: Thadah Wah

Do you have a Thai pumpkin sitting on your counter waiting to be eaten? Not sure how to tackle it or what to turn it into? First, find your largest, sharpest knife and your biggest wooden cutting board. Then confidently cut the squash in half from the stem top all the way to the bottom so that you now have two halves. Scoop out the pulp and seeds (save the seeds for roasting if you like. And place the cleaned out half, flat side down on your cutting board. Cut off the stem and cut each half into more manageable wedges. If you prefer your winter squash peeled, now's a good time to peel. With Asian pumpkins, you don't need to peel them-- the skin will soften with cooking and can be eaten as is. Depending on what you're going to make, cut your wedges into large cubes or smaller wedges.

Like other winter squash, Thai pumpkin is wonderful roasted and eaten on its own or in a grain salad or panzanella. It's also great as a curry (see recipe below) or a soup or made into a gratin. When roasted and made into a purée, this pumpkin makes an amazing pumpkin pie, whether using a traditional recipe or a raw, vegan version. If you're not in the mood for a hot, pumpkin-focused meal but know you will be this winter, you can freeze it (like any other winter squash), either in pieces or as a purée, depending on what you plan to make, 


STORAGE: Like other winter squash, Thai pumpkins will store on your kitchen table or counter just fine for a month or more. To prolong their life, you can store them in your refrigerator as well.

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