- 1 11lb pumpkin
Having never before opened up my own pumpkin, there was no frame of reference here for just how much pumpkin is in a pumpkin.
My folks sent us home with one several weeks ago and it has been lounging as a kitchen table centerpiece since. Time came, though, to pony up — either cut it open and use it or set it outside to rot. The kitchen table wants not to continue ringing in the new year set on autumnal harvest mode.
The first step was to address the seeds. I jabbed the top off and removed, then rinsed the seeds. I let them soak in cold water over night and roasted them the next day with a little salt and cayenne pepper.
I roasted half of the pumpkin and made puree happen. That required skinning the roasted slabs of pumpkin, putting the flesh through the food processor, then letting it rest for an hour in a colander under a plate. I made sure to save the water that squeezed out — it looks like water, but still packs all the same nutrients as flesh proper. About two cups of puree resulted from this. Half of that was stirred into the following morning’s steel-cut oatmeal with a little brown sugar. And then the remaining pumpkin? I had to procure help getting it diced into cubes in order to sally forth.
From this pumpkin I assumed I’d get seeds and a meal (maybe two). From the second half of the yet-to-be-cooked pumpkin resulted in a gallon and quart of 2″ cubes.
A quart of chunks was frozen in a bag of water, then what will follow over the next day or two will be a couple of meals made with pumpkin — I know from the enormous amount of recipes online that I could have made something sweet, but I wanted better for pumpkin. I wanted to give it top — not dessert, but dinner — billing.
Truth be told, I have never cared for pumpkin pie, so all the sweet-sounding things didn’t trip my wires the way most sugary things might. So I guess I didn’t necessarily want better for pumpkin, but perhaps for myself.
Stay tuned for at least one pumpkin-bacon and one vegan pumpkin dinner!