Last month Crock-Pot came out with this little vintage retro 4-quart slow cooker. It looks like the kind your mom had in the 70's... and what can I say? I couldn't resist. (Thankfully, I have a policy of getting rid of two old things in place of buying something new, so my kitchen is not overrun with slow cookers!)
It's a super cute, tall, round slow cooker. It works great for soups and stews and a round loaf of gluten-free bread. Not so great for a meatloaf or a roast chicken... but you know what fits PERFECTLY? Yep... a sugar pumpkin! One of my favorite ways to cook other types of squash such as acorn, butternut, and spaghetti is using this method...so why not pumpkin!
You may have to shorten the stem if it's too tall to make sure it fits with the lid on, but that's it. That's all the prep work. No cutting through a rock hard pumpkin, just stick it in the slow cooker. Add a little water so it won't burn on the bottom... and voila... 8 hours later on low heat... perfectly cooked pumpkin.
Just remove the stem, scoop out the seeds and stringy stuff inside and then scoop out the pumpkin. Easy, home cooked fresh pumpkin!
