How To Cook and Eat Pumpkin (and Butternut)

Farmer Luca with a large wheelbarrow full of green skinned pumpkins at ARTfarm.
TBT: Farmer Luca with a large wheelbarrow full of green skinned pumpkins at ARTfarm.

The pumpkins and butternut squashes of winter are so tempting at the farmer’s market. Purchased whole, they make lovely table decorations and can be stored for a long time without refrigeration. The warm orange hue of the edible flesh is cheerful, sweet and packed with vitamin A and fiber. Calabaza (West Indian) pumpkins, typically fat and round with vertical ribs and a deep green skin, are a traditional staple of Ital and Caribbean cuisine and are usually sold by the slice. Smooth buff-colored butternuts, sold whole, are extra sweet in flavor. At ARTfarm we love growing all of these and also squat little Asian pumpkins with thin bumpy skins, and ancient heirloom Seminole pumpkins, super sweet.

In Traditional Chinese Medicine pumpkin is used for a variety of balancing purposes, including controlling blood sugar (diabetes) and as a decongestant. But with all these varieties and uses they can feel intimidating to get started with, particularly whole ones.

Getting Started

How, one wonders, will I ever manage to pierce that thick and unyielding exterior without a chain saw?

We are obsessed with this pumpkin this winter! Offspring of Calabaza Taina Dorada from PR’s Desde Mi Huerto.

Caribbean pumpkin varieties are generally not quite as thick-skinned as the pumpkins of the great cold north. The rinds of pumpkin varieties bred for tropical places are generally so thin and tender (once cooked), in fact, that we often don’t bother to peel before eating. A very nicely sharpened 6″ or 8″ chef’s knife can easily cut off a slice of squash or halve the thing. If you’re still feeling apprehensive, resting the clean pumpkin on a folded up kitchen towel for padding can help keep it from tipping, slipping or sliding. Simply plunge the tip of your knife into the pumpkin or squash near the stem end, blade out, and then brace the top of the pumpkin as you swing the knife handle down in a masterful arc along the voluptuous curve of your squash toward its bottom. (If this isn’t easy, go back and sharpen your knife.) Voila! Repeat at least once more to release a delectable chunk from the whole. You can also cut it in half around its equator for easy roasting. And there is no law against whole roasting a pumpkin, although it may take a bit longer. Wrap it in foil and tuck it into your bonfire!

When everything else in 2020 has gone sideways you’ll rely on this nutritious, rich tasting winter vegetable. It’s sweet and tastes great in EVERYTHING.

Now to prepare:

Pumpkin can be steamed, roasted, fried, shredded into dishes, or eaten raw. The basic preparation after washing and cutting, is to:

  1. Scoop out the innards. (Save the seeds – clean them off, then plant in your garden, or toss with oil and salt and roast for a snack!) You can stop here and eat it raw or chopped and sauteed or grated onto things, and it will keep a week or more in your fridge. – OR –
  2. Roast up a halved squash or whole pumpkin slice in a buttered or oiled baking pan. 350ºF oven ’til easily pierced with a fork, maybe 20-60 minutes depending on the size of your pieces. – OR –
  3. Steam it cut side down in half an inch of water in a covered skillet until the skin is soft/piercable with a fork. Then get creative: here are at least ten quick and efficient ways to add pumpkin to your meals:
  1. Eat a savory moist warm slice, right out of the pan or oven – like a slice of pizza with salt and pepper (skin too!)
  2. Eat a sweet warm slice, right out of the pan or oven – like pie, drizzled with a little melted butter, pie spice and coconut sugar! Easiest dessert EVARRR!
  3. Scoop a few generous spoonfuls of roasted or steamed pumpkin into any slow-cooking savory dish (OMG tomato sauce! stew! mac & cheese! rice! casserole! beans!) to sweeten and thicken sauce
  4. Finely grate raw pumpkin into your morning oatmeal, pancakes or waffle batter with cinnamon, ginger and nutmeg before cooking; toss a few pecans on top for a holiday-pie flavored breakfast
  5. Save in the fridge and toss big spoonfuls into a smoothie or other snack
  6. Process steamed or roasted pumpkin further into purée and use as canned pumpkin, for a creamy soup base, or freeze in an ice cube tray for future inspiration
  7. Feed it to babies!
  8. Try eating pumpkin raw: trim off the skin, slice the flesh thin like a tortilla chip using a mandolin, and have it with garlicky hummus!
  9. Instead of roasting or steaming whole or large slices, chop slices into bite-sized chunks and add to sautées and stews, beans, stir-fry…no need to remove the skin
  10. Use in cakes, custards, cookies, breads, muffins, homemade pasta, ravioli… ours never lasts that long…
  11. Make pumpkin pie.

A few farmer favorite recipes:

DIY Fresh Pumpkin Puree

  • Difficulty: easy peasy. Can you boil water?
  • Print
You can stop buying canned pumpkin and make your own fresh hot puree in about 15 minutes start to finish. But good luck making it all the way to puree… it smells so amazing, we always end up eating it first. Reserve any leftover steaming or straining liquids for cooking, or to make your pooch happy.


  • Fresh pumpkin
  • Water
  • A skillet or roasting pan


  1. Wash the pumpkin skin. Carefully, with a large sharp knife or cleaver, cut into halves or quarters, removing seeds (they are a great snack roasted with salt!).
  2. Steam the pieces cut side down in half an inch of water in a covered skillet for 10-12 minutes or until the outside skin is soft/easy to pierce with a fork, and then…
  3. Scoop the soft cooked flesh from the skin. Mash it with a masher, blend or food process it for a smoother puree if desired, and use a strainer or nut milk bag to remove some of the moisture if you’re using it for baking.

Grandma's Midwestern Pumpkin Pie

  • Servings: never enough, but maybe 8 slices?
  • Difficulty: Easy as pie. The crust is always the hard part.
  • Print
An old family recipe from Christina’s midwestern roots, updated a bit. A cold slice of this pie is the Best. Holiday. Season. Breakfast.


  • 2 cups cooked pumpkin (1 medium-small cooking pumpkin, roasted and pureed)
  • 1 1/2 cups heavy cream (or 1 12oz. can evaporated milk) (or extra-rich coconut milk)
  • 2/3 cup coconut sugar
  • 1/2 teaspoon salt
  • 2 local farm fresh eggs plus the yolk of a third egg
  • 1 teaspoon ground or 2 tablespoons fresh ginger
  • 1/4 teaspoon cloves or allspice
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon or sour orange zest
  • 1 9″ pie crust of your choosing. Does not have to be pre-baked.


  1. Preheat your oven to 425ºF.
  2. In a large mixing bowl or your blender, beat the eggs, then add sugar and spices. Mix in the pumpkin purée and stir in the cream. Mix well. I like to use the Vitamix for this, especially since I’m always making a double batch.
  3. Pour the filling into your favorite (unbaked, unless you insist) chilled pie crust (frozen is fine) and bake for 15 minutes at 425ºF, then lower heat to 350ºF and bake another 45-55 minutes. Watch the edges for over-browning and use a foil collar or pie protector to keep them from burning. Bake until the center is slightly jiggly but mostly firm and a pie tester comes out mostly clean but not necessarily dry.
  4. Cool the pie on a farmhouse windowsill with gingham curtains near the railroad tracks for about two hours. It will deflate as it cools and develop some lovely cracks to hold the whipped cream.


Per Serving: 420 calories; 29 g fat; 39 g carbohydrates; 5 g protein; 125 mg cholesterol; 310 mg sodium.

Park Slope Thai Pumpkin Custard 'Sankaya' Dessert

  • Servings: 4
  • Difficulty: Getting fancy, but you can do it!
  • Print

This tradititonal Thai street food is a sweet custard is steamed inside a small hollowed out pumpkin or squash, and you eat the entire thing, tender skin and all.

Before we were farmers, we lived in Brooklyn NY. There was a family-run Thai restaurant in a little upstairs space on 7th Avenue in Park Slope. We would walk many chilly blocks there from our apartment in Sunset Park/Atlantic Avenue in the winter to eat some spicy Thai chili soups, and would always end the meal with this amazing dessert when it was available. Some dishes you just never forget! This recipe is best with acorn squash and other smallish, squat-shaped pumpkins.


  • 1 whole sweet baking squash about 2-3 lb or 6-8″ diameter (or several smaller ones)
  • 10 cups of water for steaming
  • 4-5 large farm fresh eggs
  • 3/4 cup coconut milk, full fat
  • 1/3 cup coconut sugar (traditional recipes use palm sugar)
  • pinch of salt
  • pinch of cinnamon
  • 1 teaspoon vanilla extract
  • bamboo or stainless steamer basket, to hold the whole pumpkin; large lidded pot to hold the steamer for cooking; you could probably do this a lot faster in an instapot, or other pressure cooker?


  1. Wash a 6-8″ diameter (2-3 lb) whole pumpkin or other winter squash. Cut an outward-angled circle around the stem end as if you were making a jack-o-lantern for Halloween. Remove the top and scoop out the soft core of seeds and fiber. If needed, slice a very thin layer off the bottom to allow the pumpkin to sit flat.
  2. Start your 10 cups water to boil in a large steamer.
  3. Beat the eggs with the spices, vanilla, sugar and coconut milk until the sugar is dissolved.
  4. Pour the custard mixture into the hollowed out pumpkin.
  5. Place the pumpkin and its stem-lid (to the side) in the steamer basket in the pot once the water is boiling. Don’t put the pumpkin’s own lid back on itself, but cook it alongside. Place the lid on the pot and steam for about 45 minutes, or until a fork comes out of the custard clean.
  6. Remove the steamer basket from the pot and let the pumpkin cool.
  7. When you are ready to serve, use a large sharp knife to cut a wedge out of the pumpkin like a pie. The custard should be firm. Serve at room temperature. The entire slice is edible, including the skin. Refrigerate any leftovers. Yeah, right!


We’ll work this out and get back to you.

Wellness Blast Thai-ish Soup Recipe

Being a season of viruses, we’ve definitely been cooking up some antiviral recipes lately that can be prepared with or without meat. Late spring is sort of the beginning of the winding down of our veggie season at ARTfarm, but ingredients can be sourced from other local farms or your own backyard Victory Garden. The recipe ingredients list seems long here, but in these days of social distancing we thought it best to give people lots of options and substitutions. It’s mostly a lot of chopping and preps quickly.

Our ginger and turmeric have such tender skins they don’t need peeling. Just wash, chop and go!

We will be presenting a series of articles on starting a small home garden for those of you who have been asking us what to plant and when. Stay tuned on our website, we’ll be offering some information and also soon put up a signup sheet if you’d like to attend a Zoom videoconference class with local experts from UVI’s Cooperative Extension Service to answer more of your questions on starting a home garden.

Tom Khing Michi-Gai Phak*

(Ginger Not-Chicken Coconut Soup)

Feeds about 3 hungry people who really love soup. We usually double it.
10 minutes prep time, 40 minutes cook/simmer time.

This is a garden veggie heavy/homemade sort of homage to one of ARTfarm family’s all time favorite Asian soups: Galangal Chef Kenneth Biggs’ Tom Kha Gai soup. We are substituting ginger and turmeric for Chef’s galangal root and adding more veggies.

The coconut is nourishing and anti-viral, the turmeric color is cheerful, the gingery warmth of the rich smooth broth and onions and chili peppers (if desired) help open the sinuses without acidity, the customizable, whatever-you’ve-got-available veggies make it hearty; it’s just soothing and lovely. The citrus tang and floating cherry tomatoes added at the end offer little pops of sweet vitamin blasts and the cilantro is cleansing to the body.

This recipe is verrry adjustable. You can make it with some, or all, or substitutions for, the various chopped vegetables and herbs in this recipe. Tiny white Japanese enoki or bonapi mushrooms are a fun texture in this if you can get them, but any (or no) mushrooms will do. (Mushrooms may have anti-viral qualities!) This is traditionally a chicken recipe and we’ve suggested tofu or a light milder fish like mahi or wahoo to substitute, but you can make it without – it still has such a rich broth and holds up well if you add other veg.


2 stalks fresh lemongrass, tough outer layers removed
1 one inch piece (a man thumb) baby ARTfarm ginger, grated, no peeling necessary
1 one inch piece (a man thumb) baby ARTfarm turmeric, grated, no peeling necessary
3 large kaffir lime leaves
1 – 2 sprigs Thai basil
1 sour orange or other large citrus: all the juice and a tiny bit of the skin oil or zest
6 cups broth – veggie or whatever you’ve got
1 lb. your favorite protein: a pack of firm tofu, cut into 1” or smaller pieces
– or – chicken (boneless breast or thigh), sliced into thin strips
– or – mahi or wahoo, cubed
1 large onion, sliced thin into crescent moons
8 oz. mushrooms (Japanese or whatever you’ve got)
1 13.5-oz. can coconut milk well shaken**
– or – make fresh coconut milk!!! (Crucian Contessa’s recipe)
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
– or – a slurry of 2 Tbspn. miso paste dissolved in some of the broth
– or – 2 Tbsp. Bragg’s Aminos to taste

1/2 pint cherry tomatoes
1-4 finely chopped Thai chili peppers to taste
1/4 cup fresh chopped cilantro leaves with tender stems
a few sour orange or lime wedges (for garnish, if you’re feeling fancy)

——–optional add-ins (we do all of them!!)——-
* 1 cup pumpkin, sliced thin then cubed into chunks
* 1/2  bunch cooking greens (radish tops, kale, chicory etc.), remove hard center ribs, cut leaves into 1″ pieces or julienned
* 4-5 seasoning peppers, seeded and sliced
* 1 bunch radishes or turnips, washed, root sliced into coins, use the tops as greens
* 2 medium bell peppers, seeded and thinly sliced

How to make it

  1. Using the back of a knife, lightly smash lemongrass; fold and bundle it up to about 4-5″ long, to fit in a large sauce pan. Add the broth and bring to a boil. Reduce heat and simmer until flavors are melded, 8–10 minutes. Pull out the lemongrass with tongs and discard, and add microplaned/grated ginger and turmeric to the hot broth.
  2. Add tofu and your big pile of chopped onions, pumpkin, greens, (and seasoning pepper if desired), and return to a boil. Reduce heat, add mushrooms and citrus juice, and simmer, skimming occasionally, until cooked through and onions and pumpkin are soft, 20–25 minutes.
  3. For the last five minutes, turn the heat to low and add radish coins, bell peppers, (chicken/fish if applicable). Simmer until the protein is cooked through, about 3-5 minutes. Ladle some of the hot broth into a teacup and add your miso, stirring until liquified.
  4. Mix in coconut milk, your brown flavor sauce option (fish sauce/miso slurry/aminos), tiny leaves of Thai basil, and kaffir lime leaves. Heat through.
  5. Divide soup among bowls. Serve with garnishes: cherry tomatoes, thinly sliced pieces of thai chili peppers, cilantro, and citrus wedges. OMG it’s so good. If you have any hint of a cold this nutritious soup will blast it out of you!!


*thanks Google Translate. Apologies to Thai people. Hopefully we haven’t said something rude.

** Chef Ken’s coconut tip: if you purchase canned coconut milk, check the fat content (in grams per can, not the percentage). Look for something in the 10+ grams range. Less than that, it can come out too thin – and sometimes canned coconut milk contains emulsifiers that can give it a weird mouth feel.


ARTfarm Saturday Slaw-Breakers

Summertime is time to make slaw. Here is our list for Saturday’s stand, recipe follows! 

10 AM to 12 noon: Bunched sweet potato greens, red and yellow seasoning peppers, garlic chives, recao, basil, rosemary, loads of sweet potatoes in all sizes, sweet red pumpkin. Julie mangoes, Haitian Kidney mangoes, Viequen Butterball mangoes, plus lots of dragonfruit and sweet papaya, a few pineapples and passionfruit. Bethany’s amazing goat cheese, super fresh!

A sweet and sour raw Asian slaw salad of refreshing green fruits cools and delights the palate and is a great complementary foil for barbecued or grilled meats or other salty foods. 

Here’s Christina’s all-ARTfarm recipe:

Law-Breakin’ Slaw

2 green mangoes, peeled

3-4 large green papayas, peeled and seeds removed

1 lb. raw sweet pumpkin (yes, Yvette Browne!)

2–3 small red onions

Quarter cup or so of fresh raw peanuts, chopped and dry roasted with salt (yes, we have been experimenting with peanuts!)


Three small limes, juiced into a bowl

2 Tablespoons honey. Dissolve in lime juice

Few drops of potent pepper sauce or half a fresh chili pepper, diced


Grate the mango, papaya and pumpkin on a box grater (great upper arm workout) or using a food processor. Slice the red onions thin. Toss all together in a large bowl.

Mix together the dressing. Pour over and toss. Refrigerate. 

Roast the peanuts and sprinkle over top or reserve on side for garnish. 

Can also add blanched green beans, cucumber slices, a few cherry tomatoes. Or, in season right now, a bit of cubed mango or other sweet ripe fruits. 

Look for Luca at Mango Melee on Sunday! In the new farmer section!

Saturday Meloncholia, 10am-12noon

Pop-up Farmer Katie photobombs the early morning greens harvest.
Pop-up Farmer Katie photobombs the early morning greens harvest.
We are experiencing pre-nostalgia for our wonderful employee Katie who, along with her farming talents, beautiful smile, sense of humor and stellar work ethic is moving back to the states in January.  WAAAAAAHHH!

Nothing sad about these sweet, rainfilled flavor bombs we call WATERMELONS.

Grilled Watermelon

Seriously! Cut the watermelon into nice 1″ thick steaks. Brush with a little olive or coconut oil, and grill for about 5 minutes until you get some nice grill marks. You can consume it immediately or add a little salt and pepper or other spices. Experiment! This is great over fish or other protein main, with some hot pepper salsa perhaps. We recall faintly that Chef Dreads at Savant used to melon-ball (yes, that’s a verb) watermelon into large spheres before grilling, perhaps.

We’ve got tons of crispy fresh organically grown salad greens for you in a variety of configurations, from the tiniest little baby arugula leaves to our generous crunchy sweet mix with red and green leaf varieties. Super fresh so it lasts a long time in your fridge.

We’ll start to have a few slicer tomatoes for Saturday and a few more pints of cherry tomatoes. Crazy tomatoes should start in about three weeks if we can beat the bugs, right now we are picking more caterpillars than tomatoes off the plants. Trickle down tomato economics will apply until then, we suggest in case of tomato emergency, you try watermelon, or fresh figs, in place of tomatoes in salad! 

Here’s the list: Sweet salad mix, teen arugula, teen spicy salad mix, crispy cucumbers, loads of watermelons, a few pints of cherry tomatoes, a couple of slicing tomatoes, lots of cooking greens, escarole, dandelion greens, radishes, onions, scallions, sweet potatoes, Italian basil, holy basil, lemon basil, lemongrass, cilantro, dill, recao, beautiful spicy baby ginger, papaya, passionfruit, sweet Japanese mini melons, and cut flowers.

We will be closed Saturday, Christmas Eve as it is usually very slow. We WILL open Wednesday, December 21st (the winter solstice) 3-5:30pm and Friday, Dec. 23rd 3-5:30pm for you last minute shoppers!

We do offer gift certificates if you’d like to give the gift of fresh produce for the holidays! We need a couple of days lead time on those.