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So Much Pumpkin, So Little Time

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By MARY A. KEITH Tribune correspondent

The Tampa Tribune

Published: November 16, 2008

How do I convert canned pumpkin to fresh pumpkin? I have recipes for canned, and got several fresh pumpkins after an event. And how should I cook them?

One medium fresh pumpkin, about 5 pounds, should give you about 4 to 41/2 cups of cooked and mashed pulp. The easy way to cook them is to cut in half, scoop out the seeds, and place cut side down on baking sheets. Bake at 325 to 350 degrees until they're soft enough to stick a fork into. Flip over and let cool slightly, then scoop out the soft flesh. If they're small enough to put in the microwave, cut the same way and cook until tender. You can run the pulp through the blender or a sieve if you want really smooth puree. A 16-ounce can of pumpkin is 2 cups.

Can I freeze or can mashed pumpkin?

You can freeze it easily. Put in freezer-weight plastic bags in the amounts you use in your recipes, usually 1 or 2 cups. Seal the bag, then pat flat. Freeze. Don't overload the freezer with warm bags, just put in a single layer in at a time. You can not safely can mashed pumpkin. It's too thick to get hot fast enough in the center of a jar to be safe.

I was given a loaf of bread called Amish Friendship Bread. My friend says she keeps milk and flour on the counter to make it, and it has sugar and raw eggs, too. Is it safe to eat?

It's safe. Amish Friendship Bread is a type of sourdough starter. The yeast sours the milk and flour enough that most other things won't grow in it. The raw eggs are only added to make the batter for the bread just before it's baked. And baking will kill most things, too.

How do I cook Hubbard or turban squash? I was given one of each. They're pretty, but I have no idea what to do with them!

They can be cut in half and baked, or peeled in chunks and steamed or boiled. Any recipe for butternut squash or pumpkin will work with these, too. You can also grate the raw flesh and saute it; it's good with leeks or garlic and a little cheese. Winter squash makes great soup and bisque, or it can be mashed like potatoes. And the mashed pulp can be used like pumpkin for bread or cake, too.

Some cake recipes call for bourbon or rum. What can I use instead, since I don't keep hard spirits in the house?

For small amounts, such as a tablespoon or two, use an extra teaspoon of vanilla and replace the rest of the liquid with water. For larger amounts, you can use sherry or wine, if you have that, or fruit juice or water. Or add 1 or 2 teaspoons of vanilla or rum, orange or lemon extract and replace the rest with water.

What's the right temperature for roasting turkey now? I heard that it had changed, but my meat thermometer still says 180 degrees Fahrenheit.

Good for you for asking! Yes, the current recommended temperature for all kinds of poultry is now 165 degrees, measured in the thickest part of the meat but not touching bone. You'll probably find the meat will be moister if you use a thermometer; wiggling the leg bone is not an accurate test. You can get disposable indicators, too, the colors in the tip change when it's hot enough, for poultry as well as beef and fish.

How many whole mushrooms, the small white ones, do I need to buy to make 1 cup of sliced and cooked mushrooms? This recipe looks great, but it's not very specific.

A half-pound, or an 8-ounce package, of fresh white button mushrooms should give you about 1 cup once you slice and saute them.

If I bake several cloves of garlic at one time, how can I store them to use later?

They can be refrigerated for about a week. Or you can put them in vinegar in the refrigerator to keep longer.

Mary A. Keith, a nutrition and health agent at Hillsborough County Extension, can be reached at (813) 744-5519.

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