Well, currently pumpkin is what's cooking (not to be confused with Punkin which is what my Dad calls me - I'd rather not be cooked thank you.)
Today, my friend Cricket at Thrifty Texas Penny is talking about not being wasteful. So I feel like I'm doing my part to reinforce her point.
I bought four pumpkins this season. Two became jack-o-lanterns and two were left sitting high and dry on my kitchen floor. One of the beautiful aspects of pumpkins is that even after they have been carved, stabbed, painted, or whatever else, if they have stayed dry you can cut out the parts that have been exposed to air and still use the rest.
So some pumpkins are getting spa treatments today: sauna, peel, and massage. I tend to not buy canned pumpkin unless I find a spectacular deal on them because I just make my own puree. From that puree I will make pumpkin muffins, soup, bread, butter, or even replace oil and eggs in cupcakes with the puree.
I will also cube pumpkins to be roasted with root veggies later.
Don't forget that the seeds will be saved, washed, and then sprinkled with salt and toasted for a snack.
Anything left over like the nasty stringy bits and stems will be thrown into the compost bin. Nothing will be wasted.
Here is my method for dealing with pumpkins for puree:
Cut it in half lengthwise
Scoop out and reserve seeds
Lay cut side down in a roasting tin and pour about 1/2" of water in the pan
Put pan in oven on 350F for about an hour
Have some coffee, do some laundry, catch up on America's Next Top Model that you DVR'd
Check to see if you can easily pierce pumpkin with a fork
If so, take out of oven and set aside until cool enough to handle
Scoop out flesh (or peel) and throw in food processor or use hand blender to whizz up
Put in labeled freezer bags in 2c. portions
Here is my method for dealing with pumpkins for cubing:
Cut the pumpkin in small enough pieces to be handled
Peel those pieces
Cube the peeled pieces
Throw in labeled freezer bags
These non-recipes are part of Miz Helen's Full Plate Thursday.