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Simmered Pumpkin or Winter Squash: Peel pumpkin or squash and remove any seeds and stringy flesh. Cut pumpkin in 7.5-cm (3-inch) cubes. Bring 2 cups water to a boil in a medium saucepan and add pumpkin cubes and a pinch of salt. Return to a boil. Cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until cubes are tender when pierced with a knife. Remove pumpkin from water and drain well. Save the cooking liquid for vegetable soups."} 6c:{"position":15,"content":"Microwaved Pumpkin or Winter Squash: Halve squash lengthwise and remove the seeds. Cut in chunks that fit conveniently in your baking dish. Add about 6 mm (1⁄4 inch) of water. Cover and microwave about 10 minutes or until just tender. Test with a fork. Microwave times vary with size of squash, how dense it is and the wattage of the microwave.
Baked Pumpkin or Squash:"} 6d:{"position":16,"content":"Preheat oven to 190ºC (375ºF). Lightly oil a heavy roasting pan. Add enough water to make about a 6-mm (1⁄4-inch) layer. Halve squash lengthwise and remove the seeds and fibrous parts. Place pumpkin pieces or squash halves cut side down in pan. Bake about 45 minutes or until tender when pierced with fork."} 6e:{"position":17,"content":"Let pumpkin or squash cool until easy to handle. If you cooked it in the skin, scrape pulp out with a spoon. Puree pumpkin in a food processor until it is as smooth as you like it.
SWEET RICE WITH PUMPKIN AND SPICE Makes 6 servings."} 6f:{"position":18,"content":"This recipe is from my book The New Casserole."} 70:{"position":19,"content":"If rice pudding and pumpkin pie are among your favorite desserts, here’s a little bit of both! Half the creamy rice is left pl

Cooking Class: Sugar and spice make pumpkins nice

The popular pie traditionally served during November has inspired all sorts of other desserts.