Can you cook pumpkin like any squash, with butter and salt?
>>>Can you cook pumpkin like any squash, with butter and salt?<<<
You could - I always found it a bit stringy (maybe because I used big pumpkins.)... So I run it through the sieve after cooking it.
Indians and early settlers made the predecessor of pumpkin pie when they sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes.
Here’s one for a baked pumpkin -
1 pumpkin (5 to 7 pounds)
6 whole eggs
2 cups whipping cream
1/2 cup brown sugar
1 tablespoon molasses
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons butter
Cut the lid off the pumpkin just as you would for a jack-o-lantern. Remove the seeds and save for toasting later. Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with the mixture and top with the butter. Cover with lid and place in a baking pan.
Bake at 350F for 1 to 1-1/2 hours or until the mixture has set like a custard. Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving. (This is an interesting substitution for the usual pumpkin pie.)