"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Friday, November 8, 2013

How to Microwave a Whole Pumpkin

Stab. Microwave. Scoop. Puree. This fast technique also works for hard squashes.

1. Select a pumpkin a maximum of about six inches in diameter or weight about two pounds.

2. Stab the raw pumpkin through to its core with a long knife, in several places. This prevents explosions.

3. Microwave on high until the skin begins to brown or "tan", between 6 and 10 minutes. When it is cooked the stem will pull off very easily.

4. Remove from microwave and allow to cool. It will stay warm a long time. Now the pumpkin can easily be cut in half with a long knife, and the seeds and their strings scooped out with an ordinary spoon.

5. Using the same spoon, scoop and scrape out the cooked flesh, leaving the peel behind. Place pumpkin flesh in blender with about half a cup of water and puree. Use or freeze the puree. It's delicious all by itself, unseasoned.

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