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.