If you are tired of the usual pumpkin and want to try something different, consider the acorn variety; it is very similar in flavor and texture to that trumpet, but it is easier to prepare, because you do not have to peel it and it cooks quickly. Start by cutting it in half to remove the seeds; Since the outer surface has many ridges, you can cut it and use it in a number of different ways.
Steps
Part 1 of 3: in the middle
Step 1. Choose the right knife
Since acorn gourds are notoriously tough, you need to choose a long, sharp knife for this. The blade should be long enough to almost completely go through the vegetable, so make sure it is about 20-22 cm. The knife should also be sturdy and sharp; with the right tool you have less difficulty and reduce the risk of cutting your fingers.
If you don't have this type of accessory, you can use a serrated knife or cleaver; Regardless of the model, make sure the blade is sharp so it can go through the hard gourd
Step 2. Eliminate the ends
Handle the knife carefully and cut off a 1-2 cm slice at the beginning and end of the vegetable; this allows you to stabilize it on the cutting board and prevent it from rolling during the procedure. You can throw these outer slices.
To prevent the cutting board from moving, place it on a damp towel lying on the kitchen counter; the cloth prevents the cutting surface from moving as you work
Step 3. Make a saw motion while slicing the pumpkin in half
Place it on the cutting board so that it rests on the end you severed earlier. Take the kitchen knife and carefully "saw" the pumpkin in the center; do not try to open it at once, but cut it about a quarter, turn it over and start working on the other side.
- If you find it difficult to slide the blade into the pulp, help yourself with a rubber mallet; insert the edge of the knife into the peel and hit the back to break the pumpkin in half.
- Always keep your fingers away from the knife to avoid injury.
Step 4. Eliminate the seeds
Take a large spoon to scrape off all the seeds and filaments that are in the center of the two halves. It is best to use a metal cutlery or with a sturdy handle that does not break during work.
You can throw away the seeds or save them for roasting
Part 2 of 3: Slices, Wedges, Rings or Cubes
Step 1. Slice the pumpkin
Put one half on the cutting board with the seeds side down and proceed by cutting strips about 1-2 cm wide in a direction perpendicular to the crests of the peel.
- It is not necessary to remove the outer part before cutting or cooking it.
- Slicing it finely makes sure it cooks faster than roasting a whole half or large wedges.
Step 2. Break it into wedges
To obtain large pieces of pulp, place half of the pumpkin on the cutting board with the side of the seeds facing down; slide the blade following the crests of the peel. This type of cut gives a more rustic look and allows you to serve larger pieces.
If you want to peel it, you should first cut it into wedges to get a better grip on it as you peel off the outside
Step 3. Cut it into cubes
If you need this format for a preparation, start by cutting the pumpkin into wedges from which you remove the peel. Then place them one at a time on the cutting board to turn it into cubes or bites.
The size of the pieces depends on your personal preferences, but remember that if you have to roast them together with tubers, you should make sure that all the vegetables are uniform in size
Step 4. Cut the pumpkin into rings
When you split it in two halves, go crosswise. After removing the seeds and fibers, take the large kitchen knife and continue slicing the vegetable in the same way to obtain circles; continue until you reach the end of each half.
The rings can be as thick as you like; many recipes provide circular slices about 1-2 cm high
Part 3 of 3: Storing and Using the Sliced Pumpkin
Step 1. Store it in the refrigerator
You should cook it as soon as you cut it, as it immediately begins to lose flavor and nutritional values; however, if you can't eat it the day you make it, wrap it in cling film and refrigerate it for no more than 4 days.
You can also freeze it for several months; if so, protect it with cling film and place it in an airtight bag. Label the container and cook the vegetable before ice crystals form
Step 2. Roast the squash cut in half
Preheat the oven to 220 ° C and grease several half pumpkins with a few tablespoons of olive oil after removing the seeds. Sprinkle the pulp with salt, pepper and arrange the vegetable on the baking tray with the skin side up; cook for 15-20 minutes or until squash is soft. If you want a dish with a unique flavor, try dressing it with these combinations of ingredients:
- Sesame and cumin seeds;
- Butter and cinnamon;
- Balsamic vinegar and shallot.
Step 3. Make a pumpkin puree
Roast it after cutting it in half and, once cooked, wait for it to cool enough to be able to handle it. Use a spoon to scrape off the pulp and transfer the pulp to bowls with butter, salt, and pepper. For a dish with an even smoother texture, you can work the pulp with a hand mixer.
Acorn squash can also be steamed before becoming a puree; in this case, heat 2-3 cm of water in a pan. Add the diced squash and cook over medium-high heat until tender (about 10 minutes)
Step 4. Bake it in rings
Take slices or rings 1-2 cm thick and grease them with a few teaspoons of olive oil or melted butter. Arrange them in a pan that you can also put in the oven. Cover the pan and cook the vegetable over medium-high heat for 15 minutes; then transfer everything to the oven for the last 15 minutes of cooking at 200 ° C.
