It’s Friday. It’s sunny. It’s Fall!
I’m getting ready for my cooking demo tomorrow at Graf Growers….
and it’s all about pumpkins!
I picked up a box of baking pumpkins yesterday to cook down to a pumpkin pulp.
Seriously, why would you use pumpkin out of a can when you can cook these?
So easy my friends….
Whack that baby open with a large knife…just please be careful!
If you don’t give your pumpkins names, then it’s harmless…
but if you’re like me – they get names and then you find yourself apologizing to the pumpkin.
(hmmm….maybe I should get out more!)
Using a sharp sided spoon, scrape out the seeds and pumpkin “guts”…
Don’t throw the seeds out.
I’ll be sharing a toasted pumpkin seed recipe this weekend!
Flip the pumpkins in a baking pan or dish and fill with 1/4″ of water.
Bake in a 350 degree oven for about 30-40 minutes.
You’ll know when the pumpkin is done when you can easily insert a knife through it.
Remove from oven, let cool and scoop the pulp out from the shell.
At this point, some people like to mash the pumpkin with a hand masher…
I prefer the food processor….
Smooth and silky.
Now the magic begins….I have fresh pumpkin.
You can’t beat that.
Recipes to follow over the next week.
You won’t be disappointed.