Wednesday, November 4, 2009

The perilous life of a pumpkin

Hi! This is Mary and this is so cute Xena and Sharpie the pumpkin.  We had the pumpkins carved and on the porch a week before Halloween.  We used cool battery lights so the pumpkins would last longer.  It is also so much more reliable than candles.  The wind has a way of blowing out candles at the most inopportune time.  So they were on the porch much to the delight of the children in the neighborhood and us as well.

They were so cute, and so much fun it was a shame to have to do away with them.  But you know they won't last and I knew that if I cooked them and used them for pies and dinners they would last longer around here.

So the thing is you bring your pumpkin in and wash it out really good.  Then just cut it up.  We had really large pumpkins and it would have been insane to try to cook all of it.  So some was cooked and some was donated to the squirrels.  I am sure they were very happy.

Anyway onward and upward.  You cut your pumpkin in to chunks, I put some on a cookie sheet and some in a roaster. 

Roast in a 350 degree oven until fork tender
about an hour and a half.

Do you love the color of the roasted pumpkin.  Beautiful mahogany color.

I let the pumpkin cool for about an hour before I peeled and mashed it.  The peelings come of very easily.  And I just used my little the hand mixer for the mashing.  Just a third of each pumpkin made enough for 10
 pies and a nice side dish for dinner.
Cooked pumpkin, mashed with just butter and salt and pepper is to die for.
In Botswana, Africa cooked pumpkin is a very common dish served almost every day.  Try it, you might like it.

Cheers to Happy !!!!!

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