Wednesday, November 24, 2010

Pumpkins, pumpkins; we like pumpkins . . .

Tomorrow is the big day, Turkey day that is and with that, the coming of the holiday season.  So pumpkins are done, and time to be cooked down and froze for a future yummy recipe this winter.   The kids were sad to see their Halloween pumpkin patch finds "killed" as they so eloquently put it, but will rejoice in the delish food to follow.

To start: smuggle in before mentioned p's without drawing attention to  yourself, put on some good Christmas music and stab the buggers - LOL  Seriously, cut them in half, gut them and scrap clean.  Save seeds for roasting latter if your into that.  We are, but no pic to show since they got gobbled up (pun intended) ASAP!  Just remember to soak your seeds in salt water overnight (I used pickling salt) before roasting.
There are two ways to cook/steam your squash.  You can put them on a jelly roll pan with 1/4 cup water, cover with foil and bake at 400 for 1 1/2 hrs.   Much like cooking a spaghetti squash.

I prefer the crock pot method.  Chop up your cleaned pumpkin and toss in your largest crock
with 1/4 cup water.  Cover and cook on low 5 hours.  

Either way you choose to cook it, make sure to let it cool completely before scraping cooked flesh from shell. 

I package my cooked pumpkin up in 15 - 16 oz. size freezer bag, even though canned pumpkin is sold in either 15 oz. or 29 oz. cans. 

I turned mine into home made pumpkin pie for Thanksgiving.  I made spelt pie crust for these beauties.

Perfect!  Bake at 425 for 15 minutes, then turn down to 350 for 50 minutes, works every time.  Now I just have to fend the kids, husband and animals off until tomorrow  : )

Blessings, Beth Ann

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