In looking over the Fresh Pumpkin Pie recipe, Russ sent me some more information that would add flavor, not just pumpkin pie, but to any winter squash recipe.
If you saute the pumpkin seeds and stringy insides in butter in a dutch oven or large pan, until saffron colored; then add 6 cups water, increase heat and steam the cut up pumpkin over that in a vegetable steamer, you will get a much richer and fuller pumpkin flavor. You can reserve some of the water to help puree the cooked pumpkin.
Thanks Russ! Keep those tips comin’!
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