• pumpkin
  • food processor
  • knife
  • cutting board
  • peeler

I tried a new method of claiming my pumpkin flesh. Usually I cut a raw one in half, scrape out the seeds and bake it in a water bath for a long time until very soft and moist. Then I scoop it out and it’s practically pureed already, but I often put it through the food processor anyway. Is that how you do it too? Well, I wanted to try something that would preserve the vitamins and natural, original state of the plant.

For my new method, I started by poking a few holes in a whole pumpkin and breaking the top stem off. I set the entire fruit into the oven on a rack and baked it for one hour at 200 degrees. It began to sweat up at the top but was not dripping or drooping.

I was able to pick it up and remove it with my bare hands.

Next I used my vegetable peeler and lodged the melon shaped  ball in the crook of my elbow and used my wrist and hand to secure it. I peeled the whole thing until it was bald.

Finally I cut it in half. Because it was par-baked, it was easy to cut through, but still firm.

My 2 year old scooped out the seeds. Yes, a few went flying across the counter and into the sink, but it was easy to clean up later and worth his joy. pumpkin1pumpkin2pumpkin3

My neighbor gave me a bag of shredded pumpkin, back in early November. I was intrigued by the idea of shredding it, since I almost always pureed mine. So she inspired this “new method” of mine. So next I got my food processor out and set it up with the blade at the bottom. I chopped the pumpkin into 3 inch rhombus type shapes. No there was really no method or order to my cutting, I chunked up the pumpkin meat.

Into the Cuisinart it went and I turned it on for about 30 seconds…maybe 60. Not too long. It finely diced the almost- raw-still-pumpkin perfectly. It is now the perfect texture and consistency for baking, souping, adding to a stir fry or to a casserole. I contained it in two plastic containers for the fridge, for using this week. I contained some in two plastic freezer bags in one cup portions for baking later. In the freezer I laid them flat, so they will harden into flat rectangles, for easy storage and movement later within the freezer shelves.

How do you utilize pumpkin? How do you process it first? Got any good tips to share with me? Don’t forget to join my facebook page and follow this blog via email, before you go today. Thanks for reading!