Cuban Pumpkin Recipes

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Summer before last we were given an oversized Cuban Pumpkin.  A local couple have been growing them from seeds of plants from 40 years ago with each harvest produced continuing the tradition.  Generally speaking these Pumpkins will get to 3 or 4 lbs. however these grow to be up to 20 lbs. on average.  The one I was gifted with was right about 15 lbs.  Our local newspaper had featured a very unique article with one that was 30 lbs.  As you might expect after harvesting so many over the years this couple began blessing others with them.  Well, you might know that since they are a unique veggie not many people want to tackle trying to prepare them.  I know you’ll really enjoy the variety of ways we used them.  The following photos will each have a recipe to go along with them.  I look forward to your comments.

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This part of the Cuban Pumpkin cooked on the grill with Tony Cachere’s and EVOO sprinkled on top was just extremely tasty. I’m amazed at all the different tastes, and all so very good, that can come from one squash. This ‘pumpkin’ is actually in the same family as the ‘butternut squash’. So yummy.

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Carl is our ‘Pie Man’. After making his pie crusts this very tasty Cuban Pumpkin pie hit the spot for a dessert following the luncheon. Also, not pictured, Carl used 1/4 cup of the filling that was left to make a waffle for me the next morning. Oh my, the BEST waffle I’ve ever eaten!

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Cuban Pumpkin/Chicken Soup. Chicken leg quarters were cooked on the grill with skin removed, sprinkled with Tony’s, then cut up along with one onion, not chopped, just cut up, Italian seasoning, bouillon cube and about 6-8 cups water, probably a little pepper shaken in as well. Cooked about 15-20 minutes on medium heat. What a hit for Ladies Bible study luncheon.

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This small bowl of chunky cut up Cuban Pumpkin with narrow wedges of about 1/4 onion, was the last dish made with the wonderful squash. I added yet again a little Tony’s, Basil and saute`d in EVOO and I did add pepper, of course. Oh how amazing! The look – just imagine the soup without the liquid, that’s pretty much its visual.

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About gingy55

The Lord has blessed me in so many ways; family, friends, and those who may one day be friends. Being blessed with a rich heritage of cooks, I decided to share some of my life with those who are interested. I pray that you're going to be able to add to your repertoire of meals either by using my recipes or customizing them for you, your family and friends. BTW Gingy is the name my brother and sister called me when we were little as they couldn't say Jennie.

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