Ok. I'm trying to embrace this whole eating healthier lifestyle. my biggest problem is cooking. I'm not a cook, nor have I ever enjoyed it. However I find myself enjoying it a bit more.. trying new things, etc. I was in the store the other day and saw a big thing of pumpkins. YAY. I wantto make pumpkin stuff. I can't even begin to figure out the best way to cook it, tho.

Does anyone have any good healthy pumpkin recipes?? LOL

Great enchilada soup recipe with pumpkin - but use the canned pumpkin!

Just chiming in to definitely used the canned!!

I make a pumpkin custard that is basically the filling of a pumpkin pie, but with a lot less sugar. So it's mostly pumpkin, eggs and evaporated skim milk and spices!

Why does everyone suggest using canned over fresh?

Well, I am from the opposite camp - I use fresh everything whenever possible. It is a pain to cut and prep squash, but I think the flavor difference is immense; plus, they say you lose some nutritive value with canned produce. I avoid canned food almost 100%.

To cook it: cut open your pumpkin, scrape out seeds, and then cut into half or quarters (or even smaller) depending on how big it is. Lay your piece meat-down in a baking dish with 1/2 - 1 inch of water. Cook at 400 for 30-45 minutes, again depending on how big the pieces are. It is done when you can pierce with a fork. Remove and allow to cool enough to handle, then scrape the meat off the skin. A Little labor intensive, but there is nothing to it.

As far as recipes, all the squashes are really versatile. I've tried pumpkin mash in oatmeal, pumpkin curry, pumpkin & ginger soup (I've also done pumpkin tomato - SO GOOD), roasted pumpkin with garlic as a side dish, and pumpkin bread.

I also did a quick google search and came up with these links:
http://www.pumpkinrecipes.org/
http://www.pumpkinnook.com/cookbook.htm
http://www.bhg.com/holidays/thanksgi...mpkin-recipes/
http://allrecipes.com//HowTo/pumpkin...es/Detail.aspx

I'm going shopping today and looks like I will be getting a pumpkin since I have a hankering now =P

I recommended canned because fresh (while wonderful) is a lot of work, and the poster said she has never liked cooking... Seems like the kind of thing to build up to if you're new to cooking.

Also, most of us have available the big pumpkins, which aren't always as flavorful as cooking pumpkins (which are often smaller).

Hello...I really don't like cooking either....and I'm trying to do more. Right now, thanks to you, I found this recipe: http://lowfatcooking.about.com/od/fall/r/pumpsoup.htm

It actually looks really easy....I just don't know what evaporated fat free milk is, but since it's also from a can, I'm assuming it can be found easily in the canned food department.

Thanks for starting this thread!

A variety of butternut squash is the "pumpkin" in canned (Libby's) pumpkin....just saying.
I love to peel, seed, cube and roast butternut squash in the oven on a cookie sheet with a drizzle of olive oil and cinnamon. YUMM.

I don't like cooking, but am enjoying it much more now that I know I'm feeding my kids healthy..

I'm going to say and embarass myself here...

I never realized pumpkin was a squash! <embarassed>
I also didn't realize that the large H-ween pumpkins had less flavor. LOL That's what I thought about getting.

Thanks SOO much everyone for the input. I'm going to find a couple recipes and then decide if I want to buy a pumpkin (and which kind) or buy canned (I'm trying to stay away from most canned stuff, but not "against" it either. )

Jackie -- It's okay, we all learn something everyday!

My MIL swears that the best "pumpkin" pie IS made with butternut squash. If you want to start with something fresh, start with that... it's somewhat easier to deal with... then you can move "up" to pumpkin... or maybe just stick with squash.