SHORTCUTS: For Halloween: Everything pumpkin

Like the beloved cartoon character Charlie Brown, many of us will soon be on a quest to find the great pumpkin. Question is: What happens to it once it’s no longer a window decoration? Today’s recipes
may offer you some solutions.

Here’s a few interesting facts about pumpkins courtesy of The History Channel.

The name pumpkin originated from the Greek word “pepon” which means “large melon.” Native Americans dried strips of pumpkin and wove them into mats. Pumpkin pie originated when the colonists
sliced the top off a pumpkin, removed the seeds, filled the insides with milk, spices and honey then baked it in hot ashes — might be fun to try during a campout!

For the adventuresome cook, try Rigatoni with Pumpkin and Bacon Sauce adapted from Pasta Cooking with Style (Thunder Bay Press/1994). Sautéed bacon and garlic combine with pureed pumpkin, a
little heavy cream or half-and-half and parsley to create this unique dish. Hot drained pasta is tossed with grated Parmesan before plating for added richness.

I prepare fresh pumpkin the same way I do fresh squash. Slice washed pumpkin in half (if very large, in quarters), scrape out seeds (save for roasting, see my easy recipe below, or plant them for growing
pumpkins next year!). Lay pumpkin one piece at a time, cut side down, on a sheet of waxed paper in microwave. Cook on high for 10 minutes until sides feel soft when pinched (add more time if
necessary). Let cool. Scrape out pulp and puree in food processor. Puree can be stored portioned in freezer bags for up to one year.

When cooking pumpkin, use a freshly carved pumpkin, not one that has been carved and sitting out for several days. Drawing on your Jack’ O Lantern instead of carving it will also keep it fresh. For the
ultimate shortcut, you have the option of using pure canned, pumpkin, (not canned pumpkin pie mix), for these recipes.

RIGATONI WITH PUMPKIN & BACON SAUCE

3 cups cooked pumpkin

1 lb. rigatoni

6-8 slices bacon, diced

1 garlic clove, minced

½ cup heavy cream or half-and-half

1 tablespoon finely chopped parsley

Fresh ground pepper to taste

1 cup grated Parmesan cheese

HOMEMADE PUMPKIN SEEDS

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp.

Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt or your choice of seasonings. Toss to coat. Bake
about 1 hour, tossing every 15 to 20 minutes, until golden brown.

PUMPKIN SMOOTHIES

1/2 cup pumpkin

3/4 cup milk or vanilla yogurt

1/4 tsp. cinnamon

1/8 tsp. nutmeg

2 tsp. brown sugar

4 ice cubes

whipped cream (optional)

Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. Serves 2-3.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan. She can be reached at .