Sunday 6 December 2015

Utilize a Halloween Pumpkin

I disagree with others who tell you 
 Halloween pumpkins 
are usable for decorative purposes only. 
Why waste it after season changes? 
Even these pumpkins are good food. 
Today I cooked my Halloween pumpkin.
I opened it up, took the seeds and gunk out. 
It didn't take long using an ice cream scoop.
The seeds were cleaned, seasoned
with Salt, Marjoram 
and a drizzle of olive oil. 
Baked crisp on 400°F (200°C) for about 15 min.
or until golden. 
The two halves of the pumpkin were baked in the oven for an
1.5 hours on 350°F (175°C).

The soft flesh came off the skin easily. 
In a big bowl I mashed the cooked pumpkin 
using a stave mixer and divided the amount. 
One part for pumpkin butter and another 
for vegetable stews/ soups.
The pumpkin butter was seasoned with brown sugar, 
cinnamon, ginger, nutmeg and clover.
Filled into clean mason jars they will stay in the fridge 
for a few weeks time without spoiling.
The recipe I followed for pumpkin butter can be found here.
The recipe for roasted pumpkin can be found here.

1 comment:

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