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  • Winter Pumpkin
  • Winter Pumpkin
  • Winter Pumpkin

Winter Pumpkin

Harvest 2014 | In stock | kg
$3.29

per kilogram

x $3.29 = $3.29

Description

Winter pumpkins are a delicious addition to your cold season meal. Choose red or green compact versions of this special cultivar to cook Heaven-and-Earth Tempura Cakes or Pumpkin Puree with Ginger. Its distinctive bottom with a circular ridge, though, gives it away. On some, the ridge may surround a more pronounced bump, or "turban." A freshly cut buttercup may smell like a clean, fragrant cucumber, but once cooked, its orange flesh becomes dense, a bit dry, and very mild. 

Nutritional value

  • Energy 26 kcal
  • Carbohydrates 6.5 g
  • Fat 0.1 g
Vitamins:
  • a
  • b1
  • b2
  • b3
  • b5
  • b6
  • b9c
  • e
  • k
Minerals:
  • Ca
  • Fr
  • Mg
  • Mn
  • P
  • K
  • Zn

Special Recipe

Ingredients Baked Mini Pumpkin Pots Directions

Baked Mini Pumpkin Pots

4 mini pumpkins (about 1 pound each)

4 ounces sweet or hot bulk sausage

5 eggs

4 pieces stale bread (any nonsweet kind), cut into cubes

1 tablespoon minced fresh sage, or 1 teaspoon dried

1 tablespoon minced Italian parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 teaspoons crème fraîche (optional)

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
  2. In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
  3. Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
  4. Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
  5. Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste. 

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