So I am now a movie star.
Ok, not quite. BUT I did make my first cooking video EVER!! It was so much fun to create, and I want you guys to tell me what you think because if you liked it, I’ll totally do more!
This amazing photo was taken by my dear friend Melanie Fagan of His Beautiful Blessings – she’s a super talented photographer with an amazing blog which you can check out HERE!!
Cooking a pumpkin is really not as daunting as you might think, and the reward is so great! I cooked a 20 pound Cinderella pumpkin, and I got 22 cups of pumpkin for the freezer! Did you think I was done making pumpkin recipes? Oh, it’s only the beginning. Here’s the tutorial in text form for all you people who learn better by reading:
How to cook a pumpkin
First cut the top off the pumpkin like a lid with a very sharp knife. Don’t force the knife and don’t cut yourself. You may need to cut around a few times to get through all the pumpkin flesh.
Use a big spoon to scoop out the seeds. Save them for roasting!!
Cut your pumpkin in half. You may need to cut it into quarters like I did to fit it in your oven.
Place the pumpkin pieces on a baking sheet or two; make sure it has a lip to catch juices.
Bake at 350 degrees Fahrenheit for 30-60 minutes, or until you can pierce the pumpkin with a knife and it is soft.
Let cool.
Scoop out the flesh and puree it in a food processor.
I froze my pumpkin in freezer bags in 2 cup portions, which is perfect sub for a can of pumpkin.
- 1 pumpkin
- First cut the top off the pumpkin like a lid with a very sharp knife. Don’t force the knife and don’t cut yourself. You may need to cut around a few times to get through all the pumpkin flesh.
- Use a big spoon to scoop out the seeds. Save them for roasting!!
- Cut your pumpkin in half. You may need to cut it into quarters like I did to fit it in your oven.
- Place the pumpkin pieces on a baking sheet or two; make sure it has a lip to catch juices.
- Bake at 350 degrees Fahrenheit for 30-60 minutes, or until you can pierce the pumpkin with a knife and it is soft.
- Let cool.
- Scoop out the flesh and puree it in a food processor.
- I froze my pumpkin in freezer bags in 2 cup portions, which is a perfect sub for a can of pumpkin.
Shared at Allergy Free Wednesday
