Cooking with pumpkins

Roast your leftover pumpkins for pumpkin pies, breads and muffins. Photo: Mary Payne Moran

Los Angeles, California, October 31, 2012  –  What to do with leftover pumpkins?

Every year our porches and grocery stores are filled with pumpkins some carved and some whole that are leftover after Halloween.  It’s true pumpkins make excellent decorations until Thanksgiving but don’t overlook them for cooking. 

You can roast them for pumpkin pies, pumpkin bread and pumpkin muffins.

This “how to” is for small to medium sized baking pumpkins also known as pie pumpkins.  These are smaller than decorative pumpkins and easier to handle and cut.

Preheat your oven to 350 degrees.

Use a large chef knife to cut off the stem and the bottom of the pumpkin.

Slice the pumpkin in half running from where the stem, use to be to the bottom of the pumpkin.

Use a strong spoon to scoop out the seeds and pumpkin strings.

Spray oil to grease the bottom of a baking dish.

Drizzle olive oil, salt and pepper on the interior meat of the pumpkin and then place the pumpkin halves open side down.

Cover with foil and bake for an hour and ten minutes. Let cool and serve or add it to other dishes to create a more seasonal meal. (The skin of a pumpkin is rather tough and will hold it’s shape when it’s being roasted.)

You can enjoy these deliciously roasted pumpkins as a side dish as mashed pumpkins (use a vegetable puree tool) with a sprinkling of brown sugar and butter, as butternut squash or even turn it into a delicious pumpkin soup. Whatever way you choose to serve them it will bring the season into full bloom.

Here are some great links to:

Bobby Flay’s Throwdown Pumpkin Pies

Alton Brown’s Pumpkin Bread

Emeril Lagasse’s Pumpkin muffins with chocolate glaze 


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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran


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