Thai Pumpkin

Photo credit: Thadah Wah

Do you have a Thai pumpkin or winter squash 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 the half into more manageable wedges. If you prefer your winter squash peeled, now's a good time to peel. With Asian pumpkins, I often don't worry about peeling (it's true what my mother always told me: the skin is where many vitamins are!). Depending on what you're going to make, cut your wedges into large cubes or smaller wedges. Winter squash is wonderful roasted and eaten on its own orin a grain salad or panzanella. It's also great as a curry or in a soup. Or made into a gratin.

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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