By the Create From Scratch Staff
We all know about the popularity of the pumpkin this time of year. But what happens to those pumpkins after they've been carved and put on the front step? While we obsess about pumpkins, we don't really eat much pumpkin at all. Until this year, there wasn't any pumpkin at all in Starbucks' famous latte. We consume the flavor of pumpkin but little actual pumpkin.
We all know about the popularity of the pumpkin this time of year. But what happens to those pumpkins after they've been carved and put on the front step? While we obsess about pumpkins, we don't really eat much pumpkin at all. Until this year, there wasn't any pumpkin at all in Starbucks' famous latte. We consume the flavor of pumpkin but little actual pumpkin.
Instead of throwing out your decorative pumpkins, use 'em up this year! Depending on the weather where you live, your pumpkins have a thick skin that protects the edible pumpkin flesh and seeds. Unless your pumpkin has been frozen and then reheated by the sun, your pumpkin should be completely edible. To test, cut it open and take a look and have a little taste. As long as it's not mushy, your pumpkin is good to go!
To save your pumpkin for future use, make a pumpkin puree with the flesh and for a quick, relatively simple snack roast the seeds. We are also going to show you how to save your pumpkin seeds so you can grow your own pumpkins next year!
For pumpkin puree:
To save your pumpkin for future use, make a pumpkin puree with the flesh and for a quick, relatively simple snack roast the seeds. We are also going to show you how to save your pumpkin seeds so you can grow your own pumpkins next year!
For pumpkin puree:
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Preheat your oven to 325.
Cut up your pumpkin, remove the seeds and pour a bit of olive oil over the slices. Roast the pumpkin for about one hour or until the pumpkin is soft and is easily separated from its skin. Take the flesh and blend in a food processor or blender. That's it! The pumpkin puree is ready to be used in soups, pies, breads, etc. Put your puree in a ziplock bag and store it in the fridge or freezer until you are ready to use it! |
As for the seeds:
Separate the seeds from the flesh and wash them with cold water. Then spread them evenly on a pan. If you want to save your seeds to grow your own pumpkins next year, put a few seeds aside.
Sprinkle them with olive oil and salt. We are currently obsessed with Mark Bitterman's Truffle Salt. It's expensive but so worth it! Roast them at 325 for about 40 minutes. And as easy as that you have a healthy, homemade snack! |
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To save your seeds:
After you've washed your seeds, set them out to dry on parchment paper. After they've dried for about 1 day, make sure all the pumpkin flesh has been removed from the seeds. The flesh will get moldy. Put the clean seeds in a cool dark place and forget about them for a month or so. After a month, the seeds should be dried out and ready for your garden come Spring!
After you've washed your seeds, set them out to dry on parchment paper. After they've dried for about 1 day, make sure all the pumpkin flesh has been removed from the seeds. The flesh will get moldy. Put the clean seeds in a cool dark place and forget about them for a month or so. After a month, the seeds should be dried out and ready for your garden come Spring!