Anyway...since my last post the weather has gotten chillier, the leaves have turned color, and it's officially become the holiday season. Which means pumpkins! We got giant pumpkins from our CSA. The kind that I'm afraid to cut into for fear that I'll slip and lose a finger. I mean look at these things:
That green one - it's still sitting in the window. I'll get to him soon enough. The crooked neck pumpkin seemed a bit easier to tackle! I (carefully) cut off the crooked neck, sliced all the pieces in half and scooped out the all the guts and the seeds.
I roasted the pieces flesh side down in a 350 degree oven for about an hour until you could easily pierce the flesh with a knife and looks like this:
Then since I didn't really have something to do with all this pumpkin I decided to freeze it by the cup in plastic bags. Then...when my next recipe (hint it included cream cheese frosting) calls for pumpkin I can just grab a bag from the freezer.
And in the mean time there are roasted squash seeds to munch on! I roast them with salt, pepper and olive oil along side the squash until they're golden brown.