Pumpkins

  • Overhead view of pumpkin varieties packed together on the lawn.

PURCHASE

Choose firm pumpkins. It should feel heavy for its size when picked up.

    KEEP

    Pumpkins should be stored at room temperature. Cut or unused pumpkin can be stored in the freezer for later use.

      PREPARE

      Rinse pumpkins under cool water prior to using in a recipe.

        RECIPE

        Pumpkin Ricotta Stuffed Shells

        12 Jumbo pasta shells (about 6 ounces)
        1 ¼ cups Ricotta cheese
        ¾ cup Pumpkin puree
        ½ teaspoon Garlic powder or 2 cloves garlic (minced)
        2 tablespoons Basil
        ¼ teaspoon Sage
        ½ teaspoon Salt
        ½ teaspoon Pepper
        ½ cup grated Parmesan cheese
        1 cup Pasta sauce

        1. Preheat oven to 350 degrees F.
        2. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
        3. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 tablespoon of the parmesan cheese. Reserve the 1 tablespoon of parmesan cheese for topping.
        4. Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 tablespoons of pumpkin mixture and place shells close together on top of the sauce.
        5. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for 15 more minutes.


        Refrigerate leftovers within 2 hours.

        View more recipes and information at USDA's Seasonal Produce Guide - pumpkin.