Oh pumpkin, you are so plentiful in your harvest.
So I bought a regular-sized pumpkin last week for pumpkin carving but bitched out at the last minute because of other circumstances… and was left with this gigantic pumpkin sitting on my counter for the last week. What to do, what to do… so today I finally stopped being a lazy ass and decided to tackle the pumpkin head-on!
Well, sort of. I’m not strong enough (or confident enough) to swing around a giant-ass butcher’s knife to cut a pumpkin larger than my head in half… so I made James do it before he went to work. (Surgeon STRENGTH!)
Anyhow, I scooped out the stringy pulp and seeds, washed off the seeds & boiled them in salt water before roasting them in olive oil and—voila! A nutritious snack. A bowl of salted pumpkin seeds & a hot cup of apple cider… the perfect fall night snack.
The pumpkin halves were roasted in the oven for an hour or so, then left to cool on the counter… folks, I am going to have pumpkin EVERYTHING for a long, long time. It’s a good thing I can freeze the puree—I’m sure it won’t be long before I’m absolutely up to here in pumpkin tolerance. :] I want to say that one regular-sized pumpkin yields 5-6 cups of pumpkin puree… ha. Yeah. Pumpkin for everyoneeee
EDIT: Okay, just finished peeling the pumpkin skin off and pureeing it with a food processor… holy crap, 10 cups of puree. I’m going to be bleeding pumpkin by the end of this season…