The pumpkin is a member of the squash family. The bright orange vegetable is eaten most often in the United States during the autumn months, commonly in pie form, but the vegetable can be roasted and mashed just like its siblings, the butternut or acorn squash. Pumpkin is high in vitamin A, potassium and phosphorus and very low in calories. The University of Illinois Extension reports that 1 cup of mashed pumpkin flesh contains only 24 calories. Pumpkin skin, however, is too tough to digest and should be peeled before eating. Peel the pumpkin before cooking to make preparation easy.
Step 1
Moisten a paper towel with water and wipe down the outside of the pumpkin before peeling the skin from the flesh. Bacteria and dirt from the garden should not come in contact with the edible portions of the vegetable.
Step 2
Spread newspapers on a flat surface. The kitchen table or counter is fine to use or you may wish to head outside for easier cleanup.
Step 3
Hold the pumpkin on its side with the stem facing away from you. Pierce the pumpkin with a large, sharp knife near the stem to open it. Make long cuts toward you with the knife, to cut the pumpkin in half.
Step 4
Clean out the seeds and strings from each pumpkin half with a large spoon. Set aside the seeds for roasting later. Split each pumpkin half into quarters with the knife.
Step 5
Peel away the skin of each pumpkin quarter with a paring knife, taking care to keep your fingers away from the blade. You may be able to remove the peel from thinner-skinned pumpkins with a vegetable peeler.
Step 6
Wash the peeled pumpkin pieces in cold water before baking or boiling.
Things You'll Need
- Paper towels
- Newspaper
- Knifes
- Spoon
- Vegetable peeler
