A Great Tricep Workout

My right triceps was sore! It must have been from peeling the Cinderella’s carriage-look alike pumpkin I peeled. To do it right, I should have peeled half of it lefthanded.

These muscular musque de Provence pumpkins are amazingly sweet and delicious but their size is daunting. I don’t have a scale big enough to weigh one but 12 to 15 pounds would be well within the ball park. I was sure they could not be cut up nor peeled. Then I decided to find out.

I baked one whole and pureed it. I cut a second into wedges and roasted those, skin on.

For the third, I peeled the wedges. But maybe you don’t want to peel a whole pumpkin. Not in one go. After peeling and roasting, I had 9 pounds of pumpkin for the freezer!

Each weighs between 10 and 15 pounds.

Each weighs between 10 and 15 pounds.

Use the indentations as guidelines.

Use the indentations as guidelines.

Lifting out the first wedge.

Lifting out the first wedge.

The little peeler dared and won through!

The little peeler dared and won through!

Oven ready.

Oven ready.


 

 
 

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I am a veteran cook, but I always avoided making bread. I recently took Penni’s hands-on class for no-knead bread and, in a matter of hours, I produced a beautiful, plump, round loaf that was worthy of display in a bakery. And, it tasted great!

-Robin Wirthlin San Francisco

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

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