1 pumpkin....any kind...large or small
Cut pumpkin in half. Scoop out pulp and seeds and set aside (don't throw away) This doesn't need to be perfect. If some strings are left it will all get pureed and there is nothing wrong with it. Place pumpkin cut side down on a cookie sheet or roasting pan. Bake @ 450 for 30 minutes or until tender when pricked with a fork. When pumpkin is cool scoop meat into a food processor and process with a little bit of water until it is thick and creamy. Store in freezer containers (I use freezer bags that can stack flat) in 1 cup amounts. Can be thawed and used later for muffins, pies, cakes or even soups.
Roasted Pumpkin Seeds
Separate the pumpkins seeds from the stringy pulp. (great for the kids cuz it's really slimy) Rinse and dry the seeds and place on a cookie sheet (I don't use oil) Sprinkle with spices. (Johny's Seasoning Salt...Powdered Ranch Dressing...plain salt...taco seasoning) Bake @ 300 for 45 minutes or until golden.
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