Pumpkins, pumpkins, pumpkins everywhere.... or at least it seems that way. It most likely will seem that way even into November so sometime along the way you may want to try this cooking experiment to make roasted seeds and pumpkin puree. As long as the pumpkin is not squishy it can most likely be used. Thus, a good reason that no pumpkin should go to waste. Pumpkin puree can be frozen for later use in pumpkin pancakes, muffins or pie.
Pumpkin Puree
rinse the inside of a pumpkin Cut off top of the pumpkin , scoop insides out removing seeds. Trash any seeds that have all ready started to sprout.
Cut pumpkin into large chunks
The chunks of pumpkin should be roasted at 350 degrees for an hour and half on baking sheets. The skin of the pumpkin should be fork tender. At midpoint of roasting, flip the pieces to the other side and continue baking.
Remove baking sheets from oven and let pumpkin cool After pumpkin has cooled scrape pumpkin flesh from rind. Puree pumpkin. The puree is ready to be used or the pumpkin puree can then be portioned out into gallon baggies, labeled and froze When ready to use allow the puree to thaw in fridge or bowl of warm water.
Seeds can be used but first must be washed and dried. The seeds should be baked in 350 degree oven 20 minutes. Season however you desire.
With these delicious ways to use a pumpkin they should never go to waste.
these great ideas were found here
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