Wait, don't throw away that

PUMPKIN! 


Remember this guy? Well his parts have a new home. I have been debating about using his insides in numerous ways and after work today I just went for it. I've been so busy with him that I didn't even stop to get my camera and take pictures.

After I took his top off (get your mind out of the gutter), I gutted him and dropped his goop and seeds in a bowl full of water. While the seeds were soaking, I cut the entire pumpkin into sections and put them inside side down in a glass baking dish. I had to use four. Oh and the oven was preheating to 450. No oil, no seasonings, no water, it just went straight in the oven for 1 hour. Once it was done cooking, I laid the pieces on cooling racks inside side up to cool. I let them cool for oh a good hour I would say, and I just finished scooping out the flesh and putting it all in a bowl. Tonight or tomorrow I plan to puree it and freeze it. This will be my alternative to canned pumpkin. I already know I will be making multiple Pumpkin Chocolate Chip Breads with it and who knows what else.

I baked the Pumpkin Chocolate Chip Bread this weekend (with canned pumpkin) and it was a big hit with Wes. Here's the recipe and I remembered to take a picture! I can't remember the source and I changed it a little so it is now mine. :)

Ingredients

1 cup sugar

1 cup pumpkin (canned or fresh)

1/3 cup vegetable oil

1 tsp. vanilla extract

2 eggs

1/2 c whole wheat flour (or all purpose)

1c all purpose flour 

2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp ground cloves

1 heaping cup semi sweet chocolate chips

Directions

Preheat oven to 350. Combine the first five ingredients and mix well. Add remaining ingredients. Mix together and pour into a greased loaf pan. Bake for 45-55 minutes, or until toothpick comes out clean.  Keep an eye on the bread and if the edges are browning too much, cover the bread loosely with foil until done baking. 

*If you can, wait for it to cool before tasting. It is so much better at room temperature than warm.

As for the seeds, they just finished roasting. While the seeds and goop were sitting in the bowl of water, I swished everything around to remove the goop. The seeds then went onto a baking sheet and were blotted to remove as much water as possible.  After drizzling a little bit of olive oil and sprinkling with cinnamon, I tossed them to evenly coat and into the oven they went. After 10 minutes, they were stirred and then finished after another 15 minutes. 

Yum!

A