Everyone loves pumpkins this time of year. After all, nothing says “Happy Halloween” better than a grinning Jack-o-lantern on your doorstep. But beyond your usual Thanksgiving dessert, when’s the last time you ate pumpkin as a vegetable? You could be missing a lot, and using pumpkin in a meal is really pretty simple. So once you’ve picked a pumpkin that’s perfect for eating, follow these simple steps and you’ll have plenty of recipe-ready pumpkin at a moment’s notice.
First, wash all of the dirt off the pumpkin. Then place it on a sturdy cutting board, and using a large, sharp knife, cut the pumpkin in half. Finally, scoop out the seeds and set them aside. (See below for a smashing pumpkin seed roasting recipe—it’s yummy!)
To skin and cook it: Cut your pumpkin into chunks and put the chunks on a well-greased baking sheet. Bake at 325°F for about an hour, or until the pulp is soft. Scrape the pulp from the shell, and then toss it into your food processor to puree.
Now you can enjoy your pumpkin immediately in recipes, or you can pack it into containers and freeze it for later use. Here’s a few tasty ways to enjoy it:
And here, as promised, is my favorite recipe for roasting pumpkin seeds.
Preheat the oven to 275°F. Mix together 2 tablespoons of melted butter, ½ teaspoon of salt, ½ teaspoon of garlic salt, 1 tablespoon of Worcestershire sauce, and 2 cups of raw pumpkin seeds. Spread the seed mixture across the bottom of a shallow baking dish and bake for 1 hour, stirring the seeds occasionally. Let the seeds cool, and then dig in!
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Need Help? 1-800-355-0557
Mon-Fri 9:00-5:00 EST