Happy holidays, all! Some Seminole pumpkins came in our CSA boxes over the last few weeks and then just sat on our counter. Good thing they last, as I was a little intimated to cut into them.
After some online searching, I found out that you can get the pumpkin to sit nice and steady on your cutting board by slicing off a sliver of its bottom end. Place the flat side down and then slice downward (I used a chef's knife) to cut away the pumpkin skin. It's easier than you might imagine.
Once you get going, the skinning and cutting will begin to feel similar to working with a sweet potato. Just much bigger. And, then, you can use the chunks you cut to make this Easy Thai Pumpkin Curry by Allison Andrews on lovingitvegan.com. Its quick, warming and good, and a little healthier than pumpkin pie (if you even use a Seminole pumpkin for that).
True to form, I made a few swaps: celery instead of onions, chickpeas instead of cashews, and fresh green beans from our CSA box instead of spinach. I also threw an handful of white raisins into the finished curry to add a punch of sweetness.
Enjoy!
Photo from lovingitvegan