How to cook a Pumpkin

This week, I have to admit, I have been a little obsessed with pumpkin cooking. I

had no idea it was so easy, and there were so many things you can do with it! Once you cook your own fresh pumpkin, you will never use canned again! Cooked pumpkin can be stored in the freezer for up to 1 year. As big as pumpkins are, you can make lots of delicious pumpkin meals all year.

In the coming week, I am going to share with you some pumpkin recipes that I have enjoyed creating, from my newly found, pumpkin cooking craze. :)

You have to cook a pumpkin once it is carved. So, don't use the one that sat on your porch for a month, if it was carved that is. You can spare the pumpkin, and draw on the face instead of carving it. Then cook it when Halloween is done. But, honestly what fun is that. Pumpkin carving is one the favorite highlights of Halloween, the kids love it so much, and they look so pretty with candles in them. Don't forget I posted how to roast the seeds earlier this week, so at least you can do that if you carve your pumpkin.

I tried a couple of different pumpkin cooking methods. You can choose what works best for you, but at least you have options. It was really neat to roast an entire pumpkin in the oven. I had no idea you could do that. I liked doing it in the microwave the best, easy and time efficient. Close to the same time to open a can of pumpkin, and how much better for you!

I would love to hear from you. Enjoy!

Microwave Method:

• Wash your pumpkin
• Cut your pumpkin in half
  
• Remove seeds from center
• I sprinkle a little nutmeg or cinnamon on the inside (Optional)
• On a dish place your pumpkin cut side down
• Usually only half a pumpkin at a time fits in microwave
• Place in microwave for 7-10 minutes until soft and mushy
• Remove from Microwave, scoop out pumpkin from skin
• Use in favorite recipes, freeze up to 1 year in Ziploc bags, refrigerate up to 4 days

Oven Roasting Method:

• Wash your pumpkin
• Cut your pumpkin in half
• Remove seeds from center
• I sprinkle a little nutmeg or cinnamon on the inside (Optional)
• On a cookie sheet, or baking dish with edges, place your pumpkin cut side down
• Pour 1/4 cup of water to cover bottom of dish
• Bake at 375° for 1 1/2hrs for medium size pumpkin, should be soft and mushy
• Remove from oven, scoop out pumpkin from skin
• Use in favorite recipes, freeze up to 1 year in Ziploc bags, refrigerate up to 4 days

Another way to roast a pumpkin is to just put the entire thing in the oven. I did not try this method but heard that it works great.


Use the pumpkin as your dish: It is just a little more time consuming but makes such a nice display.

• Just cut the top off in a circle around the stem
  
• Scoop out the seeds and discard
• Once cooked, gently remove insides with a spoon leaving the skin intact
• Use the pumpkin for your recipe such as soup
• Or, you can use the pumpkin uncooked as a dish too