Pumpkin, Not From A Can

A slender body.

Tan skin.

An elongated neck.

Curves in all the right places.

No, this is not a superficial checklist for a dating service.

It is a guide.

Or as I like to call it:

How To Find The Perfect Pumpkin For Cooking.

Meet the Longneck Pumpkin.  Also known as the Pennsylvania Dutch Crookneck Squash.

More flavorful than traditional pie pumpkin, this thin skinned winter squash is a breeze to prepare.  The flesh is a beautiful shade of orange with no strings.  The seeds are neatly contained in the bottom bulb.

After washing the pumpkin, cut it into large pieces.  Leave the skin on. 

You can roast the pumpkin in a 350 degree oven for 1 hour or until fork tender.  Since pumpkins contain a lot of water, this is a great method in getting rid of excess moisture.

But,

I like the hands-off convenience of a slow cooker to steam the pumpkin.  It takes 3-4 hours on the high setting or 6-7 hours on the low setting.

Once cooked and cooled, spoon the pumpkin.....minus the skin......into a food processor.  Puree until silky smooth.

Strain the puree in the refrigerator overnight.  Don't skip this step!  This is how much water was left after straining just one longneck pumpkin that I cooked the day before. 

Pumpkin puree will keep covered in the refrigerator for a few days or freeze for longer storage.

I picked up a variety of pumpkins for decorating and cooking during the Fall Festival hosted by Linden Hill Gardens in Ottsville.  This retail nursery is a beautiful setting of lovely gardens and unique plants.  The seasonal Ottsville Farmers' Market is held here, and it is the home of Jerry Fritz Garden Design, Inc.