I made pumpkin butter with my seminole pumpkins. I microwaved a pumpkin cut in half with the seeds scooped out in a caserole dish with an inch or so of H2O for 17-20 min. I then took an icecream scoop and scooped out the cooked, soft flesh-blended until smooth. Poured it into a crockpot, stirred in desired spiced(pumpkin pie spice) and sugar for desired sweetness- half covered the crockpot with the lid and cooked all night on low(aprox 9 hours). I made cookies substituting half the butter in oatmeal cookies with pumpkin butter. Waterman and Featherhoof-Light liked them, too.

I have some of the calabaza starting to grow now, but the bugs have eaten most of the leaves. I may need to wait until cooler weather to grow these.
I have bought it from the veggie market and roasted it cubed up or cooked and mashed it like mashed potatoes.

Very nice Christine! Those dishes look yummy! I bet hubby is happy.

I know that you like to eat healthier and grill, so this dish might be good for you.

Grilled pumpkin
Cut pumpkin into slices a scant 1/2 inch thick, remove fibers and seeds, and steam until barely tender. Combine two minced garlic cloves with one teaspoon each chopped rosemary and thyme and 1/3 cup olive oil. Brush it over the squash and season with salt and pepper. Grill on both sides until marked and tender, then serve with a dash of apple cider vinegar or a spicier condiment such as harissa.

Good partners for pumpkins
Olive oil, butter, brown butter, sunflower seed oil.
Fontina, Gruyere, pecorino Romano, Parmesan.
Sage, rosemary, garlic, red pepper flakes, chile, cumin, coriander
Brown sugar, coconut milk, ginger, lime, lemongrass, curry
Onions, radicchio, apple, quince

Seminole pumpkins keep well in a cool ventilated area, and also keeps well in the freezer. To make later soups, breads or pies.

I am going to try a new recipe this weekend with pumpkins, if I liked it, I will share it.

My seminole pumpkin from last year

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And some of the dishes that we tried

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Silvia

I'm in the process of making the most wonderful calabaza soup right now. You could use seminole pumpkin instead.

Rate the Recipe Read Reviews (0)
Yield
Makes 12 cups

Ingredients
4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1/2 cup diced onion
1/2 cup diced celery
1/4 cup bacon drippings (about 5 slices bacon) or olive oil
2 tablespoons curry powder
1 tablespoon red curry paste
1 1/2 teaspoons dried thyme
1 bay leaf
1 quart chicken stock
2 cups heavy cream
Salt
White pepper
Garnish: toasted almonds and sunflower sprouts
Preparation
Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.

Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired.

Coastal Living, APRIL 2007

Yum.

My finished soup. I sprinkled the bacon used for the drippings on top.

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Wow, they all look so great. Do they mostly taste like pumpkins or squash though?

Is it too late to plant seminole pumpkin seeds in S. Fl? If so when is the best time to plant them?

jstropic---If you have the seeds I would plant them right away. They take about 100 days to start producing. Otherwise, you can wait until spring.

Tom---They taste like a cross between a pumpkin and winter squash. Less dense texture than regular pumpkin. Nice flavor.

Christine

Thanks Christine I'll start them right away!

Yes, thanks Christine, I'll plant some of mine now too and some again in the spring. :o)

I thought I had a great recipe for y'all.
It was a recipe for seminole pumpkin bread called
"Chok-she-pa-lash-te-shokaa-mol-ke" that I found in one of our girl scout cookbooks.
"DOH"
It's actually seminole INDIAN pumpkin bread made with self rising flour and a small can of pumpkin. It sounds like johnny cakes where you take small portions and fry it in a skillet.
never mind :)

Here's something I like to make with any firm-fleshed winter squash:

2-3 cups winter squash cut into small cubes
1 large onion, diced
1 orange
olive oil
fresh sage leaves
salt
pepper

Fry the sage leaves in the oil for a minute or so, add the onion until they just begin to caramelize slightly. Grate some orange peel into the onions (to taste), give several more stirs, then remove from pan. Add a bit more oil and add the squash and fry till it begins to soften. Juice the orange and add the juice to the pan, turn heat to low and cover; let cook till the squash is tender. It may brown a bit with the orange juice, this is a good thing as long as you don't let it burn.

When the squash is tender but not mushy, add the onions, mix and serve.

You can cook it all together but I find that if you cook the onions and squash separately and mix them at the last minute you get a nicer looking dish.

I cooked my large crop of Futtsus this last year. This year it looks like I'll have lots of Seminoles, Pennsylvania Dutch Crookneck and Bungkan so I'm looking forward to fall!

Just harvested more than a dozen and still have more on the vines. All of these recipes look great, not sure which one I am making in a few minutes but cant wait to taste them!
Yummy!!!
Susan in North Central Florida

Here is a link that might be useful: Owens Farm