Tuesday, October 27, 2009
Using Up Your Pumpkins
Making puree is easy and it freezes well. I have found that 2 medium size pumpkins supply us with enough pumpkin to last the year.
Here are the steps:
1. Cut the pumpkins into large chunks, depending on how big the pumpkin is.
2. Scrap out the seeds into a bowl.
3. Place cut pumpkin on a baking sheet and bake on 300 for an hour or so - until the pumpkin is fork tender.
4. After you have let the pumpkin cool. Spoon out the pumpkin insides from the skin and put into a large mixing bowl. Use a hand held mixer to puree the pumpkin, a couple of cups at a time.
5. Measure the puree into 2 cup portions into freezer bags.
Roasted Pumpkin Seeds
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 salt to taste
Preheat oven to 300 degrees F. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Planting Your Pumpkin
Find a nice spot in your garden to grow pumpkins and simple smash it up and spread it around in the desired area. Cover your smashed pumpkin with some shredded leaves or grass clippings. Next summer the seeds will start to grow and your will be own your way to some nice pumpkins by autumn.
Cut the top off your pumpkin, clean out all the seeds and gunk and then place a potted mums into the pumpkin.