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Ingredients

Processing a pumpkin/squash

by Ivete on November 18, 2009

in Ingredients

I didn’t grow up eating pumpkins or even squash really. We did have some summer squash like zucchini fairly often, but never any winter squashes like sugar pumpkins or this gorgeous kobucha squash. As an adult who’s interested in fresh produce and happens to live in the northeastern United States, I couldn’t stay away from winter squash for very long! My CSA produced a few great specimens this year but I had no idea what to do with them. Thankfully my fellow CSA members and a few Tweets for help came to the rescue!

Here are step-by-step instructions on processing a pumpkin/squash and toasting the seeds, enjoy!

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Single tomato

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Thumbnail image for Fresh Lobsters

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Vermont Maple Syrup and Apple Cider Caramel Sauce

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CSA share for June 30th, 2009

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Tribeca CSA distribution thumbnail

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Cherries thumbnail

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