Pumpkin Expert Gives the Gourdy Details

What's the difference between a squash and pumpkin?

A pumpkin is a squash. It's a subcategory. Like cognac and brandy -- all cognac is brandy, but not vice versa.

How do you peel a pumpkin?

The best thing to do is cut it up into wedges, like a melon, put them on their sides and cut down with a chef's knife to remove the skin. It's not a good idea to use a vegetable peeler.

Can you recommend any wines with pumpkin?

For savory dishes, I'd choose white over red, something fruity from the Loire or a Chenin Blanc. Something with a hint of sweetness; a Sauvignon Blanc, maybe. Some white wine from Alto Adige.

What made you write The Great Little Pumpkin Book?

I had pitched a pumpkin cooking class, and the director of the program looked as if I had lost my mind, but humored me and let me do it. The class became relatively popular. The book came out of that.

What inspired you to include so many international recipes?

I found it ironic that a vegetable associated with the United States was virtually not eaten here. It's eaten widely in the rest of the world. While I was in the south of France and Belgium, there were pumpkins in all the markets. On restaurant menus, they're making them into tarts, gratins and soups. In Italy, there is a whole book devoted to Italian recipes for pumpkin. It was this kind of sad neglect that prompted me to write about them.

Potiron rôti?

Roasted pumpkin stuffed with bread and gruyère cheese, from The Great Little Pumpkin Book by Michael Krondl. I learned how to make this fabulous dish from Alain Senderens, one of France's renowned three-star chefs. If you can only find big pumpkins, increase the filling and cooking time proportionately.