I have recently discovered squash of all varieties. I enjoy acorn, spaghetti, and now, pumpkin. I have never cooked a pumpkin before, and since I avoid cans as much as possible, I decided to give it a try. It was actually quite easy!
Purchase a pie pumpkin. Pie pumpkins are much smaller than carving pumpkins, and are about 8 inches or so in diameter. Slice the pumpkin in half. Scoop out the seeds and save for baking for a snack.
The hardest part of the whole process is scooping out the “guts.” I’m sure many of you have experienced this from carving. Pumpkin guts are a bit harder to get out than those in an acorn squash for some reason.
Once you have saved your seeds in a bowl and tossed the guts out, put a little coconut oil on the flat surface of the pumpkin and place face down on a baking dish. Bake at 375 for about 45 minutes, or until the pumpkin is soft when you push on it.
Remove from oven and allow to cool. Scoop out insides and put in food processor. Add about 1/4-1/2 cup water and puree. Save your puree in the fridge for a few days for pumpkin pancakes, pumpkin muffins, or whatever you fancy, or you can freeze it into cubes for later use.
Stay tuned for recipes featuring pumpkin seeds and pumpkin puree!
Shared with: Better Mom Monday, Real Food Forager, Teach Me Tuesday, Titus 2sday, Take it on Tuesday, Whole Foods Wednesday, Wonderful Food Wednesday, Whole New Mom, Michelle’s Tasty Creations, Gluten Free Friday, Love Bakes Good Cakes, Saturday Show and Tell.