It's Pumpkin Time!

Well, obviously I didn't get to that bread recipe.  Smoky (the hubby - he works for the Forest Service) had some meniscus tears repaired in his knee and is on the couch with his leg elevated for a few weeks.  So I have taken over his chores in addition to my own. And while he may have time off from work, I don't.  At any rate, I've been a busy gal.

We love going to our local swap meet or flea market.  In the summer I can pick up locally grown produce we don't grow in our own garden.  In September, I bought some sugar pumpkins.

They've sat cheerfully on the counter for two months.  Pumpkins and hard squashes like butternut will keep beautifully through the winter months.  Usually I store them in the garage where it's cooler, but I knew I would be processing the sugar pumpkins for Thanksgiving pies.

 

The stems snap off easily.  Splitting them in half is pretty simple too.

 

 

I LOVE roasted pumpkin seeds!  They are high in zinc and very tasty.  Just scoop them out with your hands.

 

 

 

Give them a good rinse . . .

 

 



 

 

. . . add a small handful of salt . . .

 

 

 

. . . and let them set overnight. Then drain them, rinse, and stir in a few teaspoons of vegetable oil.  Roast at 300 degrees till they just turn golden, about 50-60 minutes. Yum!

 

Back to the pumpkins.  Put them cut side down on a lightly greased baking sheet, add two cups of water, and cover with aluminum foil.  Bake about an hour.  They should feel soft and give when you poke them.

 

 



 

Let them cool.  Scrape out any remaining membrane with a spoon and put it in the chicken bucket.  Scoop out the flesh.

 

 

Use a mixer to beat the scooped-out pumpkin smooth.  Some strings and odd hard pieces will remain, so I like to press it through a colander.

 

 

 

Just a little over 2 cups of delicious sugar pumpkin.  It's more work than opening a can, but oh so worth it! 

 

 





 

 

I have a half day on Wednesday, so I will bake pie that afternoon.  Happy Thanksgiving all!