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
with Salt, Marjoram
and a drizzle of olive oil.
Baked crisp on 400°F (200°C) for about 15 min.
or until golden.
or until golden.
The two halves of the pumpkin were baked in the oven for an
1.5 hours on 350°F (175°C).
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.