Pumpkins are in the winter squash family, and have long been a symbol for Halloween and Thanksgiving. Besides their lovely carveable shape, pumpkins make wonderful additions to Autumn themed meals. Fun fact: the largest pumpkin ever grown reached 1,502 lbs and was grown by Ron Wallace in 2006. We grow pie and sweet pumpkins which are smaller, sweeter and less fibrous making them perfect for cooking!
Like most winter squash, pumpkins have an excellent shelf life. They can be stored in a cool, well ventilated area for up to 3 months! Watch for any bruising, as it can cause the pumpkin to rot. Pumpkins can also be easily frozen by baking the squash, removing the skin, and pureeing. Transfer puree into a freezer bag (or into ice cube trays to be later transferred to a freezer bag) and use for pies or soups whenever you desire!
Wash the outside of the squash to remove any soil. Slice in half and remove seeds (save these for roasting!). Roast until flesh is soft enough to be scooped away from the skin, and puree for soups or pies. Additionally, chunks of pumpkin can be cut and added to soups, stews, and root vegetable roasts.