How to Cook a White Pumpkin. Image Credit: kobeza/iStock/GettyImages

Beneath its ghostly appearance, a white pumpkin hides a treasure trove of flavorful flesh and crunchy seeds. Whether you want to make a white pumpkin pie or a less-traditional dish, selecting the right white pumpkin squash variety is only part of the equation. The second essential part is knowing how to cut through the thick rind and cook the pumpkin until it's tender. Once you have these basics down, you can experiment with using this healthy vegetable in different types of white pumpkin recipes, both sweet and savory.

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Choosing a White Pumpkin Squash

When you're buying a white pumpkin — or any pumpkin, for that matter — look for a gourd without any soft spots or large bruises. The albino pumpkin should feel firm, with its stem firmly attached. Store the pumpkin in a cool, dry spot until you're ready to cook with it. When it comes to selecting a specific variety, not all pumpkins are created equal in terms of flavor, consistency and texture. Some of the white pumpkin squash types you may find include:

• Baby Boo, a miniature ghost pumpkin variety with pearly skin.
• Cotton Candy, a whiter variety with tough skin that is best suited to decorating, although you can roast the seeds and experiment with the flesh.
• Lumina, a standard-sized albino pumpkin variety that has sweet orange flesh with a smooth, texture.
• Full Moon, large pumpkins that typically have bland flesh, making them less suitable for cooking, and better for decorating.
• Valenciano, which look similar to Lumina pumpkins, but with deeper ribbing. The flesh is white and can be a little stringy and watery, but it makes a tasty puree.

Clean and Cut

Rinse the outside thoroughly to remove any dirt or residual grime. To cut the pumpkin, grab your heaviest, largest chef's knife and press the tip into the top of the pumpkin. Gradually apply steady pressure to push the knife into the pumpkin and then downward, wiggling your knife occasionally as you move downward to create a wider crack. Work the knife all the way down one side, from the stem to the bottom, and then repeat the process on the opposite side. Once you've completed the second cut, press down firmly to cut through the bottom. Pull the two halves apart. Remove the pulp, but reserve the seeds.

Tip

Don't let the seeds go to waste after you've made that white pumpkin pie. For crispy albino pumpkin seeds, rinse them and let them dry for approximately 24 hours before roasting them.

Choose Your Method

Once you've prepped the ghost pumpkin, season it as desired and choose from among the many enticing white pumpkin recipes that are available. Steaming, microwaving and baking work well for making puree. Roasting enhances the flavor, making it an ideal method when you're serving pumpkin as the star of your main or side dish.

• Roasting. Much like butternut and acorn squash, white pumpkin squash can be roasted to make a flavorful side dish all on its own. Alternatively, you can add the roasted pumpkin to salads, rice blends, pasta or other vegetables. Cut the pumpkin into uniformly sized 1/2-inch pieces. Coat them with the oil of your choice and toss them with salt and pepper. Roast the pumpkin for 15 to 25 minutes at 375 degrees F, stirring the pieces once or twice.
• Steaming. To make homemade pumpkin puree for white pumpkin pie, cakes, cookies or soups, place the halved pumpkin with the cut side facing down in a steamer basket. Place the basket in a large pot with the water level just below the basket. Bring the pot to a boil, cover it with a lid and steam the pumpkin for approximately 15 to 20 minutes. Once the flesh is tender, let the pumpkin cool before pureeing it in a food processor.
• Baking. To bake the white pumpkin, halve it and place it in a baking dish with the cut side facing down. Bake it for one to two hours at 350 degrees F, allow it to cool enough to handle it and scoop the flesh out.
• Boiling. After halving the pumpkin, peel it and cut it into equal-sized cubes. Boil the cubes in a pot of water or cooking stock for approximately 15 to 30 minutes, or until the pumpkin is tender.
• Microwaving. If you want to cook a white pumpkin squash without heating up the oven, slice it into even-sized pieces, place the pieces in a microwave-safe bowl and cook the pumpkin on high for approximately 15 minutes, covered. Let the pumpkin cool before scooping the flesh away from the rind.
• Toasting. Crisp, crunchy pumpkin seeds make a tasty snack or a textural addition to salads, cereal, yogurt and baked goods. Toss the cleaned, dry seeds with butter or oil and the seasonings you like best — cayenne, salt and garlic powder for spicy seeds, or brown sugar and cinnamon for a sweeter treat. Bake the seeds for 15 to 25 minutes at 325 degrees F, or until all of the seeds are crisp.

Things You\’ll Need

• Vegetable brush

• Paring knife

Washing removes the stringy silks from the corn kernels.

Fresh corn, whether from the garden or the store, comes with the husk still attached. Leaving the husk on the corn until just before you cook it helps the vegetable retain its quality and sweet flavor. Under the husk is corn silks. These long, hair-like strands run the length of the corn cob. The silks aren't pleasant to eat, but they are removed easily with the proper washing method. Corn also requires washing prior to freezing and other preservation methods.

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Step 1

Grasp the tip of the husk and pull it down toward the base of the corn cob. Snap it off at the base of the cob. Repeat until the husk is completely removed.

Step 2

Hold the cob under running water. Rub the surface of the corn kernels with your fingers in a circular motion, removing the silk strands still on the cob. An alternative is to scrub lightly with a vegetable brush to remove the silks.

Step 3

Inspect the kernels on the cob. Cut out any discolored or damaged kernels with the tip of a paring knife. Cook the corn as desired.

Step 4

Cut off 1/2 inch from both ends of the corn cob with the knife. An alternative is to slice the corn kernels off the cob if you prefer to serve the corn off the cob.

Tip

To barbecue or bake corn in the husk, pull back the husk but don't snap it off. Wash the silks from the kernels and then pull the husk back over the corn, encasing the cob.

Spring and summer might be prime time for fruit salad, but the fun doesn't have to stop there. These fruit spring rolls are a delicious way to enjoy the best produce of the season. They are also full of coconut rice, so you can be sure that this healthy treat will leave you feeling satisfied. Top things off with a chocolate dipping sauce and you've got yourself a refreshing, sweet, and photogenic dessert. Ready to make them yourself? Here's how.

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Coconut Rice

Things You\’ll Need

• 2 cups canned coconut milk

• 1 cup uncooked white rice

• 2 to 3 tablespoons sweetener of choice (optional)

Tip

This recipe yields 3 cups of cooked rice. To make a larger serving, use 2 cups liquid for every 1 cup of uncooked rice.

Step 1

In a small pot, combine the coconut milk, rice, and sweetener. Mix well and bring to a boil.

Step 2

Reduce to a simmer and cook for 20 minutes, stirring frequently. The rice should be sticky but not wet. If there is some liquid left, gently cook for a few more minutes.

Fruit Spring Rolls

Things You\’ll Need

• 8 rice paper wrappers

• 3 cups coconut rice, room temperature

• Sliced fruit

• Sesame seeds (optional)

• Warm water

Tip

When it comes to fruit, anything goes. Use your favorite or whatever is in season. For reference, this recipe used 1 kiwi, 1/2 mango, and 4 strawberries.

Step 1

Fill a pie pan with warm water. Briefly dip a rice paper wrapper in the water and place on a dry surface, such as a clean counter top or cutting board. Let sit for a few seconds.

Step 2

The rice paper will become translucent and pliable. If using sesame seeds, sprinkle them on first. Place 3 to 4 slices of fruit in the center.

Tip

If parts of the wrapper dry out, dip your fingers in water and gently dampen the area. This will minimize tearing.

Step 3

Add 3 to 4 tablespoons of coconut rice. Make sure the filling is about 1 1/2 to 2 inches from the edges.

Fold each side of the wrapper inward, much like you would with a burrito.

Step 4

Fold up the bottom half of the wrapper, tuck under the fillings, and roll shut. Set aside to dry slightly. Repeat with the remaining rice paper wrappers, fruit, and rice.

While constructing the spring rolls, melt the chocolate for the dipping sauce. You can also make the sauce while the rolls dry.

Chocolate Dipping Sauce

Things You\’ll Need

• 1/2 cup chocolate chips

• 1/4 cup milk of choice

• 3 tablespoons olive oil or melted unsalted butter

Tip

Before starting, create a double boiler. Simply fill 1/3 of a small pot with water. Lay a slightly larger stainless steel bowl on top of the pot, making sure that the bottom does not touch the water. You can also place a heat-safe measuring cup or mason jar in the pot of water.

Step 1

In the stainless steel bowl or heat-safe cup, combine half the chocolate chips and half the oil. Slowly heat the water so that it is steaming, but not bubbling. Keep a close watch and stir frequently.

Once the chocolate has liquefied, add the remaining chips and oil. Mix until everything has melted and the chocolate reaches a smooth, even consistency.

Warning

Do not do this step without water. This is especially important if you are using a mason jar, which will break when heated in a pot by itself.

Step 2

While the melted chocolate is still warm, stir in the milk until thoroughly combined. Pour into a small bowl.

If chocolate isn't your style, use butterscotch or caramel chips instead. Want a low-sugar option? Whip up a half portion of your favorite smoothie and serve it as a dip. Yogurt, honey, and whipped cream cheese work just as well.

This recipe makes enough for 7 to 8 spring rolls, depending on how much you stuff each one. To make enough for a party, simply double or triple the coconut rice, fruit, and chocolate dipping sauce as needed.