How to cook the pumpkin so that it does not become mushy?
The key to preventing squash and courgette from becoming a mess is not to overdo it. Be careful with cooking time and temperature and they will be perfect every time. Wash courgette and pumpkin under running water. Cut off the stem of each fruit.
Do you need to peel the shell?
After gently rubbing it under the tap, the pumpkin is ready to cut – you do not need to peel it. In addition to contributing color and nutrients, the skin helps the vegetables to get better when cooked. You can also choose (and eat) pumpkin flowers.
How to cook pumpkin and courgette without being mushy?
Raise the zucchini by placing it on a baking sheet and then place this dish on top of your regular baking sheet. This allows air to circulate on all sides of the zucchini and helps to evaporate the water so that the zucchini is beautifully caramelized, not moist.
How do I make fresh pumpkin?
Wash, stalk and chop your pumpkin. Then cut the pumpkin into pieces 0.5 to 2.5 cm thick. You can cut them into slices or pieces, depending on what you think will work best for you later. It is not necessary to remove shells or seeds (if you do not just want to) – they are edible.
Do you need salty zucchini before cooking?
You only need a little salt – half a teaspoon of kosher salt for a medium zucchini, say – to start draining the water. If you are looking for pieces of zucchini that still have a little backbone, cut them into 1/3-inch sticks, salt them for a maximum of 30 minutes and dry them before cooking.
How does salt remove moisture from courgette?
Arrange the courgettes with the cut facing up on a baking sheet with paper towels. Sprinkle with kosher salt (about 1/2 teaspoon per kilo of zucchini) and set aside for 10 minutes. Wipe the rooms with paper towels.
Can pumpkins be eaten raw?
For most summer pumpkins, everything is edible: the skin, the seeds and the flesh. They cook quickly – and can even be eaten raw (unlike winter squash such as butternut or acorns, which must be cooked for a long time).
Can you eat pumpkin seeds?
The yellow and green pumpkins you find from late spring to early autumn are more commonly known as summer pumpkins. Zucchini, yellow squash and crispy squash all have perfectly edible peels and seeds. Pattypan pumpkins usually have edible skin, but the larger the pumpkin, the harder the skin becomes.
What should I do with the pumpkin that got too big?
Let your squash grow for another week or two until the seeds inside are well developed, cut the squash and carefully remove the seeds, select the fattest seeds that have not been blown and then let them dry before setting the seeds for next year.
How do I know when my courgette is ready?
You know the dish is ready when the squash turns brown. Test cooking tips: If you are craving roasted courgette, increase the oven to 425 °. This gives the zucchini a richer, deeper brown color and preserves some of the crunchy texture of the vegetable.
How do you dry zucchini?
Wipe with a towel and dry to 120 ° F or skewers. Dehydrate until smooth but hard, about 3 hours or more in my dehydrator. Or hang the zucchini in a warm, dry place for 24 to 48 hours, depending on the temperature. In either case, you want them to be dry but not hard.
How do you get zucchini not to run?
Cut zucchini into thinner slices: thinner slices mean less courgette and therefore less water. Salt the squash and let it rest for 15 minutes: the salt removes the water from the squash. Then wipe it with a paper towel. Broil to reduce moisture: Broil zucchini for 1-2 minutes on each side.
How do you cook zucchini and pumpkin on the stove?
To cook your courgette and zucchini, follow these steps: Heat a large frying pan over medium heat and add diced olive oil and onions. Add crushed garlic and fry for 1 minute. Add pumpkin, courgette, salt, pepper and butter. Continue cooking for 5-7 minutes, or until the pumpkin is cooked to your liking.
How long should you cook the zucchini?
Boil 1 inch of water in a large saucepan equipped with a steam basket. Add zucchini. Cover and steam until very soft, about 5 minutes.
How do you preserve the pumpkin?
Summer Pumpkin – How to preserve crop washes, trim and cut into ¼ inch slices. Blanch by boiling or steaming for approx. 3 to 5 minutes. Cool in ice water for at least 3 minutes. Drain. Spread the slices in a single layer on a baking sheet and freeze until stiff. Pack in freezer bags or freezer containers so that there is half an inch of free space.