It is pumpkin and squash season! We have been waiting for this time of the year with anticipation. Last year I made my first homemade pumpkin pie and the recipe was a hit. We also experimented with green fairy tale pumpkins, white pumpkins and pie pumpkins. I baked the pumpkins, then stored in the freezer. We added them to our daily fruit/veggie smoothies and used them in baking.
This year, we added a Jarrahdale pumpkin to the mix, which I am told is very popular in Australia. I can’t wait to try a pie with it!
Start with a nice pie pumpkin and cut it in half. Seed the pumpkin. I have a helper who is very good at this!
Rinse your seeds and remove the pumpkin “meat,” then spread the seeds out on a dish towel to dry out. You can roast them later and try this easy roasted pumpkin seeds recipe.
Cut your pumpkin into fourths. Place in a shallow dish and fill with about 1/2 inch of water.
Bake until cooked through at 350 degrees. The time will depend on the size of your pumpkin. If I have a small pie pumpkin, I often bake it in an 8 by 8 dish in my toaster oven and it takes approximately 30 minutes.
Let cool and then scoop out with a water melon baller or spoon. Use as desired!