- Category: Food Blog
- Published: March 27, 2012
- Written by Grant
Regular readers of the Man, the Myth, the Legend will know that I'm a big fan of pumpkins. See my previous pumpkin articles as proof. This year I did a Pumpkin Smackdown article on the best pumpkin varieties and tested based on flavor, texture, cookability, longevity and availability. As you may recall I rated the Rouge vif d'Etampes (Cinderella) pumpkin the winner. Most other pumpkins even if they have decent flavor fall down in one way or another. Since I refuse to use "pumpkin" from a can my pumpkin buying season is fairly limited to October and possibly some of November due to the popularity of pumpkins at Halloween for the humans and the somewhat related popularity of pumpkins as food for farm animals in November. I put quotes around the word pumpkin in the previous sentence because what's in the can is listed simply as pumpkin alone in the ingredients list and yet it's BROWN. Pumpkin is NOT brown as you'll see in the photo in this article and in fact it's very very orange. I'm not sure why a can of nothing but pumpkin ends up being brown but I'm skeptical that they found some unknown variety of pumpkin with brown flesh. Until that mystery is solved by Scooby and the gang I'll stick to fresh pumpkin that happens to be bright orange.
With that in mind you may recall from my Pumpkin Smackdown article that the Cinderella excelled on longevity. If left alone and their skin is not broken in any way they'll last up to 6 months. My daughter Natalya brought me several Cinderella pumpkins in late October. I cooked my last one tonight - 5 whole months later. A lot of people tell you that pumpkins need to be stored in dark cool places etc. but these pumpkins were stored in the front room under my Chippendale era Buffet at room temperature for 5 months. The trick is for the air to be dry (no garages) and to never break the skin. If you nick the pumpkin's skin you have to cook it within a day or two or it will rot. If the pumpkin is stored in a damp location it will rot. The longest I've ever kept pumpkins has been inside the house in a warm dry environment where they didn't get damaged.
This pumpkin was a very large one which is why I waited until the very last moment to cook it. Because of it's size it wouldn't fit on my half sheet pans thus I had to cut it across the poles (instead of around the equator) and cook one half at a time taking nearly 6 hours. The meat I was able to retrieve from it will probably get me another 6 loaves of pumpkin bread and maybe another pan of Pumpkin Lasagna.