P is for Pumpkin(s), Plumpness and Preludes.

      Can't go anywhere without seeing a pumpkin these days. They are canned, in pies, in all kinds of  recipes, in waffle mix, in butter form, in my e-mail box and soon in my mouth. It is the winter gourd (not a vegetable) that rules the season. I really wish more people took advantage of its potential year round. 
      All this pumpkin eating, in forms sweet and slaty, gets me to thinking about plumpness. Will this pumpkin make me plump(er)? Or better yet, you? To help me elaborate on the topic, I flipped open a few trusty text books to better explain the pitfalls and benefits of this beloved holiday squash.
     Some info from Prescription for Nutritional Healing summarizes the nutritional powerhouse of the  pumpkin seeds and flesh as useful for prostate disorders and irritable bladder. They contain many beneficial phytochemicals such as beta-carotene, crytoxanthin, luetin, zeaxanthin and phytosterols. Also boasts high amounts of Vitamins A, C and E, zinc, calcium, potassium and some essential amino acids and iron.
     From Food Values : In one cup (8 oz) of canned cooked pumpkin there is only 83 calories, 3 grams of protein, 20 grams of carbohydrate ( 8 grams from sugar), 7 grams of fiber, and 1 gram of fat. Tons of Vitamin A, in fact nearly 8 times the daily value needed, and they are very high in Vitamin K, which most people do not get enough of.
      From Super Foods RX (a personal favorite of mine) : "Foods rich in carotenoids have been linked to a host of health- promoting and disease-fighting activities.... shown to decrease the risk of various cancers, including those of the lung, colon, bladder, cervical, breast, and skin... Women with the highest concentrations of carotenes in their diets had the lowest risk of breast cancer. " "Carotenoid consumption also decreases the risk of cataracts and macular degeneration."
     
     Also think about all of the other variety of squashes out there, or sidekicks to the pumpkin if you will. Since they are from the same genus family as the pumpkin they have a similar flavor profile as well as nutritional value. My personal favorites are Butternut, Acorn and Kabocha Squash. But several other varieties are available right now like Delicata, Hubbard, Spaghetti, Ambercup, Buttercup and Turban squashes. Really the list goes on and on. Try one! Trust me they will surpass expectations.
      Best suggestion for cooking them : Roasted/baked in the oven. Delicious. As some of you may know, they can be hard to cut into, so prevail in perseverance, work though it, try not to cut your hand off and trust me, you'll be satisfied with the roasted results. A heavy knife or cleaver works, whack the squash once leaving the knife blade in it, then tap the blade down with a mallet or something that will force the blade down through it. This works reasonably well and helps avoid a serious squash related injury. I have had one, not fun when you are trying to make Thanksgiving a success with one useable appendage. 

Here is a simple recipe to try from one of my favorite recently released cookbooks -                 

      Gourmet Today

     *pg. 631 (modified slightly by me...)*

To Roast Acorn Squash 

Obtain Two 1 - 1.5 pound  Acorn Squashes and proceed:

Put rack in the middle of the oven and preheat to 425 degrees F.

Halve the squashes lengthwise and discard the seeds. (compost preferred!)

Brush the inside and outside and cut edges with 1 tbl. extra virgin olive oil. 

Sprinkle with 3/4 tsp sea salt and 1/2 tsp fresh cracked pepper on inside and cut edges on squash.

(You could also add other spices like, I do a combo of sage, rosemary, thyme, garlic powder, red chili flakes and dried basil, but really anything you like will be great.)

Arrange squash halves cut side down on a tin foil lined, greased baking sheet and roast for 30 minutes.

Meanwhile, mix together 1 tbl. of extra virgin olive with 1 tbl. of maple syrup.

After 30 minutes elapsed, take out squash, turn them cut side up and brush maple mixture evenly on the inside and cut edges.

Roast for 15 to 20 more minutes until very tender.

      When done, depending on the stiffness of the flesh, you can cut it into little bite size pieces because the skin should just peel right off. You can  even scoop out the flesh and add it to a pureed soup! Fantastic. But I like to eat it right out of the skin with a spoon, because I'm a glutton, and I'm gross. I also like to do this while standing on my tip toes the in kitchen with the smallest spoon I can find, thinking of ways I could have better used the squash. Nonetheless, yeah, lots of ways to use it. 

     This is a super simple application of roasting a squash of any kind to be honest, so don't feel limited to just acorn. Some other just require more time or require less in the oven depending on weight/amount of flesh inside.  Another thing I like to do instead of the maple syrup is using good balsamic vinegar, equally amazing. This recipe originally called for butter, but, since I don't eat it, I figured I'd change it up. But feel free to use butter in place of the olive oil if you prefer that. I'm sure it would probably taste even better! As they say everything is better with butter, well, except our waist lines.
      On another note, it was so nice the other day to be asked if I had pie weights, a fluted removable bottom tart pan, bench scraper and other bizarre baking items, by a friend who is also joining the good fight and baking her boyfriend a pumpkin pie from scratch! Of course I have said items, among other ridiculous tools used for only specific occasions. However they always come in handy, and its great to be able to share them with a friend. They should get as much use as possible. I say go bake up some love, via pumpkin or otherwise, because pie is always a good option. I'll cross my fingers for pie perfection, Ellie. 

      So, upon this pondering of pumpkins, perhaps pick up a plump gourd of some kind and get to roasting, or baking, boiling or pie making for the holiday. I know I'm going to be serving up some of that piping hot Vitamin A and killer cancer fighter a few times in the months to come.

     Also, as a prelude to Thanksgiving here is another recipe that I made and everyone went crazy over a few years ago. It's a nice spin on two classics : Pumpkin Tiramisu. It's easy and great. Try it! (And if you want modify it....)

From Bon Appetit Magazine November Issue 2006

     

      *This needs to set up overnight, so start one day ahead*

         Yield: Makes 8 servings

Ingredients:

1 1/2 cups chilled whipping cream (or Soy Whipping Cream...)
3/4 cup sugar 
1 (8-ounce) container mascarpone cheese* (or Tofutti Cream Cheese....)
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers (Trader Joe's sells some good ones now....)
1/4 cup rum
2 ounces crushed amaretti cookies* (If you can't find these, a nice twist is ginger snaps.)

*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets. 

Preparation:

Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.

Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.

To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.




So, what are you waiting for! Enjoy!