This year I got a bunch of pumpkins. Homeschool field trip to the pumpkin patch was so fun and of course the kids wanted to pick out their own pumpkin. My husband also brought some home from work and I even got some from my organic veggie delivery.
With all those pumpkins in my kitchen I new I had to have a plan.
I found a few recipes and got busy. I still have 2 left. They stay fresh for months in a cool dry place so there is no hurry to cook up your fall harvest.
I cut my pumpkin in half and scooped out the seeds. I saved the seeds for later. I plan to plant them this summer to have my own crop of pumpkins. It is easy to save seeds. As you can see I washed them off, and laid them out to dry. When the were completely dry I put them in a paper envelope to save for the summer planting. Each pumpkin gave me more than enough seeds so the excess is always good for the chickens. It is good for their digestion and they love the treat.
When my pumpkins are cleaned out I put them on a cookies sheet and put them in a 350 degree oven for about an hour. When a knife is easily inserted I know they are done. I take them out to cool. When cooled I scoop out the inner flesh. Yum!
How easy is that?
For my easy peasy recipe I put the flesh in a greased baking dish, cover the pumpkin with some chopped greens, a 1/2 cup or so of heavey cream poured on top, another 1/2 cup or so of grated parmesan cheese. In the oven it goes at 350 for about a 1/2 hour.
This is always an easy yet healthful side dish, even for a weeknight supper.
Pumpkins don’t always have to be sweetened. This is an easy way to make it a savory dish. They are nutritious and yummy.
Now I look forward to planting the seeds to get a crop in the fall.