Peeling a pumpkin?

[pleiades]

So there's this great, simple recipe for pasta pumpkin sauce in last month's Cucina Italiana....simple but for the peeling of the pumpkin. I broke the peeler, and tried a bunch of knives, but it was a real PITA. Is this just they way it is, or am I missing a secret?

[JFLinLA]

Do you need the pumpkin in chunks? Yes, it is a PITA to peel.

If you don't need chunks, cut the pumpin in half, scrape seeds, cook, cool and then scrape out flesh. Much easier.

[pleiades]

I'm supposed to dice it and saute it with onion, then in a blender with heavy cream. So That could work....

[fifi]

Anytime a recipe calls for peeling and dicing a raw winter squash, pumpkin, whatever, that tells me that they have never really cooked the recipe.

It is just too hard to do, and unnecessary. I always cook, at least a little, maybe nuke it, to the point I can deal with it without bodily harm. Put your peeler to rest with the appropriate requiem and don't try to do that again.

[Jinmyo]

I just cut into half and the quarters or more with a cleaver. Scoop seeds, peel off skin with a chef's knife.

[fresco]

I just cut into half and the quarters or more with a cleaver. Scoop seeds, peel off skin with a chef's knife.

What Jinmyo says. I'll just add that it helps if you don't get too fussed about losing a little pumpkin pulp.

[MichaelB]

What Jinmyo and Fresco say. Pumpkin is cheap. Who cares if you throw a bit of flesh away. Think of all the jack-o-lanterns you have discarded over a lifetime!

[newguy]

Cut the bottom and top off so it will sit flat safely without rocking. Then, using a knife, cut the outside off like you would to supreme and orange or grapefruit etc... Make sure you push the knife away from you, and hold it firm since it's considerably more firm than a citrus fruit.

But this works.