Still time to use pumpkins for food or decorations

Halloween is just a few days away and that means Thanksgiving is coming so pumpkins are still abundant and a good consideration for mealtime.

“There are many tasty ways to use your uncarved pumpkin,” said Dr. Pam Duitsman, nutrition and health education specialist with University of Missouri Extension.

Cooking a pumpkin

For starters, pumpkin is in the squash family so it can be cooked like other squash and eaten.

Start preparation of your pumpkin by cutting around the top to make a lid. Use the stem as a handle for the lid. Scrape out the seeds and pulp and brush the sides with melted butter or margarine or olive oil. Sprinkle the pumpkin with sugar or salt if desired.

Put the lid back on the pumpkin and bake in a 350 degree oven for 35 minutes. Give the inside another coat of butter, margarine or oil and a seasoning then place it back in the oven for another 10 to15 minutes, or until the flesh is tender. Slice the pumpkin into wedges and serve.

Stuffed pumpkin

A stuffed pumpkin can make a creative and festive dinner table.

Start by cutting the top off and scooping out the seeds and pulp.

“Stuff the pumpkin with a favorite casserole dish that contains cooked meat and vegetables. The meat and vegetable mixture should be placed in the pumpkin while it is still hot,” said Duitsman.

Place the pumpkin on a baking sheet and bake at 350 degrees for one to three hours (depending on the pumpkins size). When the pumpkin is done, the inside flesh will be fork tender.

Pumpkin pancakes

“You can have a festive fall breakfast by having pumpkin pancakes. Just add cooked pumpkin to your favorite pancake batter and cook your pancakes as usual,” said Duitsman.

Instead of syrup, try serving applesauce and cinnamon as a topping.

Pumpkin butter

Pumpkin butter tastes great on warm toast or biscuits on a cool fall morning. Just be aware that home canning is not recommended for pumpkin butter.

Pumpkin is a low acid food capable of growing the dangerous bacteria, Clostridium botulinum which causes botulism.

“We often think of jellies, jams and butters as being safe because sugar inhibits bacteria growth but according to research conducted at the University of Missouri, pumpkin butter does not always have enough to inhibit bacterial growth,” said Duitsman.

There are instructions on home canning of cubed pumpkin or other winter squash but no instructions for pumpkin butter or mashed squash. The safest method for preserving pumpkin butter or mashed squash is to freeze it.