About: Pumpkins are part of the Winter Squash family and can be used interchangeably with many different Winter Squash varieties. There are dozens of varieties of pumpkins ranging in color from cream to green, though sweet pumpkins are the best kind to cook.
Nutritional Information: Pumpkin is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
Storage: To store keep in a dry, cool place — squash hates humidity. Stored this way, it should last at least a month. You can freeze cooked squash.
Tips: All pumpkins are edible, but the bigger kinds used for carving are not great for cooking because they are stringy, contain low sugar and have thin walls.
Quick Fix: Pumpkin puree is very easy to make and freeze. Simply cut in half, remove seeds and pulp, cover with aluminum foil, bake at 350 degrees for an hour or so (until tender). Remove meat from shells and puree in a blender. Pour into plastic bags and freeze for future use.
Recipes: Pumpkin Sage Pasta, Penne Pumpkin Pasta, Pueblo Pumpkin Stew, Pumpkin Tomato Curry, Pumpkin Apple Soup