Cooking pumpkin is very easy. First wash the pumpkin and scoop out the seeds. Put the seeds and goop in a bowl to toast later(I will teach you how in another blog post.).Then slice the pumpkin in half and place each half in a roasting pan with 2 cups of water. Bake the pumpkin at 350 for about 1 to 2 hours,turning the pieces over half way through. I sliced the pumpkin into more pieces when I turned it over to fit in the pan better. The pumpkin is don when it is dark orange and soft.
When the pumpkin is down let it cool. I put mine in the fridge for a couple hours as I did not have time to tend to it. Then peel off the skin, it will come off very easy with your hands. Place the cooked pumpkin in a strainer and with a clean bowl push it down to squeeze out the water. Put the pumpkin in the fridge to use later or freeze in 2 cup portions. This pumpkin is not good for pies or other sweet baked items as it is too watery. I use this pumpkin in soups or casseroles. It also tastes great with spinach and cheese. I just take 1 pound fresh spinach and 2 cups pumpkin and then microwave for 3 minutes. Sprinkle shredded cheese,salt, and pepper on top. Pumpkin is high in vitamin A and fiber.
Tomorrow, my son will carve his other pumpkin and the I will have seeds to show you how to toast them. I found a way where you leave the goop on the seeds and toast them on the stove top. The result is a seed that is more crispy and easy to chew.