We've had these pumpkins sitting on our dining room table since October. These also aren't pie pumpkins, just plain old jack-o-lantern style that we got at HEB before Halloween. They're pretty starchy at this point, but they'll still work fine for cooking.
|Start carving into them in a manner befitting their Halloween-ish upbringing.|
|Scoop out the guts, rinsing and drying the seeds for later toasting.|
|Cut up the pumpkin into chunks that will lay relatively flat. |
Place them face down on a couple of baking sheets.
You'll probably want to hit the pans with some cooking spray, but it's not really a big problem.
|Into the oven they go. 350º - 400º for about an hour.|
You want to be able to stick a fork easily through the skin.
|The house smells really nice during this process.|
|Then just drop the chunks into a food processor to turn them into mush.|
|Voila: pumpkin mush.|
|Two medium-sized pumpkins netted us 23 cups of puree.|
Labeled and now stored in the freezer, they are ready for the soups and breads and muffins to come.