Pumpkin Wrap Up

Unfortunately, time and family business kept me from writing more about my favorite squash - the Great Pumpkin!

I did get to carve a few of my dozen pumpkins in time to tantalize our trick or treaters. And I also had the opportunity to start the roasting. This is the time of year that I store up on mashed pumpkin for future recipes of pies, butters, cookies, breads and face masks.

So many people opt for canned pumpkin, when its so easy to roast your own. Simply cut
the pumpkin into halves or quarters (depending on it's size). Scrape out all of the seed and strings (see the previous post for a yummy use for the seeds). Place the pieces, skin side up, into a large roasting pan. Put about 1/2 inch of water into the bottom. Cover with an aluminum foil tent and place into a 350 degree oven. Check in about 25 minutes.

Don't let the water totally boil out. If the shell is soft, the pumpkin is done. Remove from the oven and let it cool in the tent (it will finish steaming that way).

Once the pumpkin is cool, turn over and simply scrape out the soft, sweet pulp. You can freeze this or store in the refrigerator until you're ready to whip up some great and tasty treats. When you defrost the pumpkin, if it's too juicy, simply drain through a few layers of cheese cloth.

There will be a lot of pumpkin juice in the bottom of the pan or when you defrost your pumpkin. I like to mix pumpkin juice and sparkling cider or ginger beer.

So don't let you uncarved pumpkin simply turn into squirrel food or a pile of mush. Roast them up and be ready for Thanksgiving Pumpkin Pies, Pumpkin Muffins, or any number of sweet autumnal goodies.