Our favorite “winter squash” is called the Seminole Pumpkin. This Florida native crop has well-adapted to our climate, the accompanying heat, humidity and insect pests. We have saved seeds for several years from our own crop. Many different phenotypes exist, with shapes from round to oblong. Our Seminole Pumpkins are sweet, moist and orange-fleshed, with a beautiful tan skin.
Here are two easy recipes that are healthy and satisfying.
1 Seminole pumpkin (optional: carrots and/or sweet potatoes)
1 quart water or stock
1/4 tsp ground ginger
1/4 tsp garam masala (or cinnamon)
1/2 tsp salt to start then to taste
1 can of regular (whole fat) coconut milk
1. Halve the pumpkin and scoop out the seeds.
2. Place in a crock pot with a stock.
3. Add seasonings and cook on “low” for 4 to 6 hours or until completely tender.
4. Add coconut milk and salt. Use an immersion blender to mix all ingredients into a smooth consistency. Salt to taste.
Farm House Pumpkin Curry
This recipe is great to feed a large group!
1 Seminole pumpkin, peeled, diced and seeds removed
1/3 cup coconut oil
1 onion, diced
2 tsp whole mustard seeds (and/or fenugreek, coriander, ginger)
1 tbsp curry powder
1 can coconut milk
1/2 cup brown lentils
2 cups water
salt to taste
1. Heat coconut oil in a large pot. Add onion and mustard seeds (and other spices if using) and cook on medium heat until onions are lightly browned. Add curry powder and stir.
2. Add diced pumpkin, lentils, and water. Simmer on medium low heat until lentils and pumpkin are tender, about 30 minutes, stir occasionally. You can add more water if more time is needed to cook pumpkin.
3. When tender, add coconut milk and salt then simmer for 5 more minutes. 4. Serve over prepared basmati or jasmine rice.
Chef’s Note: You can add other vegetables to this mix such as daikon radish or carrots. You can also use another legume such as chickpeas, but make sure they are fully cooked first.