Ways to prepare pumpkin, Oct. 16

    Ways to prepare pumpkin

    When choosing a pumpkin for eating, select pie or sweet pumpkins because they have more pulp than the types used for jack-o’-lanterns. Larger, decorative pumpkins can also be eaten. Just be sure to use nontoxic paint when decorating and use a vegetable brush to scrub dirt and germs from the surface.

    To freeze: 1.Cut into cooking-sized sections and remove seeds. 2. Cook until soft in boiling water, steam, pressure cooker, oven or microwave. (Small pumpkins can be pierced and baked whole on a tray in an oven or microwave until soft. Bake at 325 degrees until a fork pierces the skin easily.) 3. Let cool, then scoop out the flesh and mash. Package the pumpkin in sealable containers or bags in amounts to match your recipes, label and freeze until ready to use it.

    To grill: 1. Wash and cut in slivers. 2. Remove seeds and membranes, and lay the open side down on a cooler part of the grill. 3. Cook slow and evenly. 4. Season with garlic, cumin or minced onion.

    Make a crust-less pumpkin pie: 1. Puree the pumpkin, add margarine, cinnamon, cloves and nutmeg and stir. Eat with vanilla wafers or graham crackers.

    Learn how to grow your own for next year.