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A member of the gourd family classified as a winter squash, often with orange skin and flesh as used in Halloween lanterns. Their flesh has a pronounced sweet flavour and is used in both sweet and savoury dishes. Pumpkins can be boiled, steamed, roasted or mashed. In some countries, all squashes are referred to as pumpkins; in others, only large round segmented ones (pictured). If boiling pumpkin, remove the skin and seeds. If roasting larger pieces, the skin can be left intact for cooking. The seeds of pumpkins are dried and used in both sweet and savoury food. They are delicious toasted and sprinkled on salads and soups, or they can be eaten out of hand. The roasted seeds are also used to make a thick, dark brown oil with a strong flavour and aroma, used as a salad dressing and seasoning. Choose pumpkins that are heavy for their size and have unblemished skins. Store whole at room temperature for around 1 month. Wrap cut pumpkin in clingfilm and store in the fridge.
Pumpkin goes with — cinnamon, coconut, nutmeg, roast meat