Thought it would be fun in the week before Halloween to serve up an update of a seasonal post on cooking with pumpkin and winter squash. Plus, here is your advance notice to be sure to tune into Charlotte Today on WCNC on Monday Oct 31 for a special edition Pumpkin-Driven Restaurant Round-Up along with an accompanying blog post so you can see – and go to taste – what Charlotte area chefs are doing with this seasonal squash on their fall menus.
But before you can cook though, you must carve… learn all the tricks of the trade this weekend Oct 31, 4-7 pm at Lenny Boy Brewing Company from some of Charlotte’s finest chefs and farmers, all members of the Piedmont Culinary Guild who will be putting on their annual fund raising event for the fall season…Carved…
The fun begins right at 4pm and runs through till 7 on Oct 31, 2016. You and your family will watch pumpkins be transformed into clever and creative, sometimes ghostly and ghoulish works of art.
I can promise you these aren’t your mama’s triangled-eyed Jack-O-Lanterns! The photos I’ve posted here are from a Carved event a couple of years ago, I took some of them, and some are thanks to the Piedmont Culinary Guild, but as incredible as these photos are, know the event just keeps getting better and better, so make it a point to make Carved a part of your family’s pre-Halloween festivities.
And, to add to the fun, you’ll help add to the excitement by casting your vote for what you deem to be the best carved entry and your ticket will serve as your raffle number to possibly win one of the Carved creations! The lucky carver of the winning creation gets the 2016 bragging rites and a custom-created leather knife roll and apron, crafted by Guild Member Brad Todd of Lucky Clays Farm.
In addition to the seasonal squash on display this year, Carved-goers will enjoy fresh shelled popcorn-on-the-cob, courtesy of PCG Member Brent Barbee of Barbee Farms; fresh cider pressed on site from North Carolina apples, courtesy of PCG Member Eric Williamson of Coldwater Creek Farms; and an antique John Deere tractor “ice cream machine” that will be set up to sample and demo fresh ice cream, courtesy of PCG member Bo Sellers of Allee Bubba Farms.
But wait theres more: Magic and balloon creations by Scott Link; Artistic caricatures created of you and your family on site by Sarah Pollack; Tin-type photographs developed on site by Jeff Howlett; and a Silent auction
There will be a separate Kids Competition on the Carving front. Kids, ages 11 and under who bring a pumpkin they carved themselves get in FREE and will be eligible for special prizes. Plus, PCG Member Megan Lambert of Johnson and Wales University will have a table of sugar skulls for kids to decorate, plus there will be games and other activities for children to enjoy.
Two options during the event to purchase food on site: PCG Member Tara Diamante will have her Bleu Barn Bistro food truck at Lenny Boy – offering dishes created from locally-sourced meat and produce. While PCG Member Courtney Buckley will be serving up sweets from Your Mom’s Donuts cart on site – offering all local product made from Got ToBeNc locally milled flour, pasture raised dairy, and eggs.
Your ticket includes entrance to the event, a souvenir Carved 2016 cup, one Lenny Boy beverage (with supplied ticket) ( You may purchase more to drink on your own) and one voting ticket – which doubles as an entry to the Carved raffle to win one of the carved pumpkins created at the event.
Cost is Adults: $18 in advance or $22 at the door; Kids – 11 and under: $5
(Remember – Kids who bring a pumpkin they carved themselves get in FREE) Advance tickets are available online here and advance sales end on Friday, October 28.
How to carve your pumpkin and eat it too!
Like the chefs and farmers participating in the Carved event, most of us do not hesitate to go out and choose a real pumpkin for our Halloween Jack-o-Lantern, but when it comes to actually cooking this seasonal squash, we tend to forgot that “Eat Local” mantra and all the possibilities of using fresh versus canned. This year, I suggest you shop from local farmers, rather than the canned veggie aisle of your local grocer and make some puree you can freeze and use for months to come.
It’s easy to put up your own pumpkin puree this season and I am happy to use this post to show you how its done. Fresh pumpkin, like all other varieties of winter squash is abundant in this area and makes for some very fine eating not only in pie, but in custards, ice creams, breads, cookies and muffins as well as savory recipes like soups, salads, pastas, tempura and pureed or baked as a side with grilled or roasted meats and is great for juicing, too.
Whew! Pumpkin is also quite nice served raw, either grated into salads or thin sliced and served with raw veggies and your favorite dip.
These seasonal squash are low in calories, yet abundant in vitamins, minerals and fiber. Pumpkin is a great source for vitamins A, B-complex, C, and E all are rich in anti-oxidants and anti-aging properties. Health benefits aside, legend and folk lore has it that this grandest of gourd’s is also an aphrodisiac…so all of a sudden, pumpkin season could take on a whole new meaning … I’ll leave it at that and let you draw your own conclusions.
Pumpkins grow in a wide variety of sizes, some weighing in at well over 100 pounds. Save the big brusiers for winning awards at county fares and for carving contests. Nothing like a large Jack-o-lantern set out and lit up on the porch designed to welcome treat or treating seasonal guests. Keep in mind that once “Jack” has been carved and spent several nights out of doors, all sorts of ants and other creepy crawly things may take up residence, to say nothing of the melted wax. That’s all fine, if the plan is to keep the carved pumpkin outside, but if you were planning to cook and eat the pulp after the 31st, then best to buy another pumpkin or two or three for all your upcoming culinary endeavors this season.
For eating purposes, look for medium to slightly smaller pumpkins, those with more tender and succulent flesh. Like any other winter squash – butternut, acorn, golden and Hubbard – the skin should be free from blemishes and the pumpkin or squash heavy for its size. Store whole any winter squash, pumpkins et al, at room temperature for as long as a month or keep in a cooler place for as long as three months.
To easily get inside the tough outer shell, place your pumpkin in a large heavy-duty plastic garbage bag, take it outside and drop it on some hard concrete – this might be one fun and good way for the kids to help with the process.. The pumpkin will split open into several pieces. Remove the pumpkin pieces from the bag, scoop out the stringy pulp that surrounds the seeds and then cut the firmer pulp from the outside pumpkin shell. Boil, steam, bake or fry the chunks of pumpkin as you would potatoes, or oven roast by placing the pumpkin chunks, skin and all, cut side down in a large baking sheet. Bake in a preheated 375 degree oven for about an hour, or an hour and a half or so, or until the pumpkin pieces are fork tender – about the same consistency as a baked potato. When the squash has cooled slightly, scoop is of the cooked shell.
For pumpkin puree, mash or process the roasted, boiled or steamed chunks in a processor, blender or by hand. Season to be sweet or savory, as you choose and then use as directed in your favorite recipe. Cooked pumpkin pulp will keep in your freezer for six to eight months.
In addition to being used as a base for many sweet and savory recipes, pumpkin or winter squash puree may also be served on it’s own as you would mashed or creamed potatoes. Simply add a little butter to the puree and season to taste with salt and pepper.
From Little Seeds, Big Pumpkins Grow
The pumpkin seeds, sometimes called pepitas, may be rinsed from the stringy pulp, which holds then in place inside the pumpkin and then baked. Because you will remove them before setting your Jack-o-lantern outside, you can bake and eat the seed from pumpkins you carve as well as those you cut up and cook.
First, rinse the seeds well, removing all of the pumpkin pulp. Then, pat the seeds dry between several layers of paper toweling. Spread the dry pumpkin seeds in a single layer on a lightly oiled or buttered baking sheet. Season them generously before baking with your favorite spice or spice combination. Use something as simple as a mix of salt and pepper or go for a zestier blend of garlic salt, chili powder and a dash of cumin. Toast the seeds in a preheated 200 degree oven for 45 minutes to one hour, turning them over halfway during the baking time. When the seeds are dry and toasted with a crunchy consistency, remove them for the oven and allow to cool to room temperature. Store in an airtight container and enjoy over the course of the next several weeks and months.
Pumpkin pairs well with other veggies of the fall season including locally grown carrots. Here’s a quick and easy recipe for oven roasted pumpkin and carrots – serve it up in carved out small pie pumpkins in place of bowls for an extra touch of something special. Enjoy!
Pumpkin and Carrot Soup
Recipe from Charlotte Culinary Expert, Heidi Billotto
1 medium sized pumpkin or 2-3 butternut or acorn squash, cut in half lengthwise
3-4 whole organic carrots, peeled and cut into chunks
2 shallots, minced
1 Tbsp. extra virgin olive oil
Water or broth to cover
1 cup heavy cream or fat free half and half, more if needed
Sea salt and pepper to taste
Place the pumpkin or squash on a parchment paper lined baking sheet cut side down. no need to scrape the seeds out first unless you’d like to go ahead and roast those separately. Roast in a 400 degree oven for about 30 minutes or until the outside of the pumpkin or squash begin to brown. When the pumpkin is cool enough to handle, use a spoon to scoop out and discard the seeds, then gently scoop the pulp from the skin. Reserve.
In a stockpot, Heat olive oil for a minute, till it becomes aromatic. Add carrots and shallots or leeks and saute until they start to brown. Add butternut squash, cover with water or broth; bring to a boil and allow to boil until carrots are tender.
Use an immersion blender or a food processor to puree the squash and carrots and stir into broth. Season to taste with salt and pepper. Add the heavy cream or half and half for a creamier soup if you would like. Adjust seasonings.
Serve hot, freezes well. Thin with additional broth or water if desired.
Stay tuned for another pumpkin centric post on Monday Oct 31, as a share how local Charlotte chefs are serving pumpkin on their fall menus and be sure to tune in to see 5 of my favorites on Monday’s Halloween edition of Charlotte Today on WCNC in Charlotte.
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