North of Chicago but wanting to be on a farm | I have a bunch of pie pumpkins and butternut squash ready. I used to struggle to cut them open with a very sharp giant knife and worry about chopping my arm off in the process . . .then I'd get the seeds and goop out, cut them into pieces and back to soften them so I could scrap out the usable parts. I used to do it that way. Like for years and years. Until my neighbor happened upon me and suggested a MUCH easier way.
Just put the pumpkin or squash in a hot oven - like about 350 degrees or so for an hour or two (depending on the size). Yes, the whole pumpkin. Whole. right into the oven. Once the skin softens up, take the pumpkin out of the oven and cut of the top so the steam can come out and cool off. Then once it is cool enough to work with, the skin should separate easily from the meat. Then just pull out the seeds and stringy stuff and you're ready to make whatever you wish. I made a pumpkin pie, butternut squash soup, and pureed the rest to go in the freezer.
That was SO easy! |
A good pumpkin trick
