set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
50 degrees. Place the whole pumpkin, if it will fit, or
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
Peel crust from pumpkin. Cut pumpkin into large cubed pieces. Place the pumpkin pieces in
ut a circle from the top of the pumpkin, leaving a 4
ouillon and tomatoes.
Wash pumpkin; cut a 6-8 inch
ith parchment paper.
Place pumpkin halves, cut-side down, on
br>SALAD:
Remove top from pumpkin, scoop it insides and slice
Cut top from pumpkin; reserve for lid.
Scoop out seeds and fiber; discard.
Combine remaining ingredients in large saucepan; stir over low flame until liquid begins to simmer.
Place pumpkin on a large sheet of heavy foil in baking pan.
Pour hot liquid into pumpkin and place lid on top.
Pull up foil to enclose pumpkin loosely and fold to close openings.
Bake at 350\u00b0 for 3 1/2 hours.
Remove pan from oven and let stand; pumpkin keeps warm 3 to 4 hours, may be served warm or cooled.
Scrub pumpkin well.
Heat 3 tablespoons
Cut stem carefully off from pumpkin.
Cut a lid from the top of the pumpkin (about 2 to 3 inches from stem).
Clean pumpkin out (no seeds or stringy pulp); rinse inside with water.
Pat a little brown sugar around inside.
Put in your meat loaf mixture.
Wrap completely in tinfoil.
Cook until tender, about 4 hours at 350\u00b0. Serve by cutting pumpkin and meat loaf in wedges.
Put a little butter and salt on pumpkin (do not eat skin).
Delicious!
emove skin and seeds from pumpkin or squash. Cut into can
Preheat oven to 350\u00b0F.
Wipe fibers from pumpkin seeds but do not wash them.
Coat seeds with mixture of oil and margarine.
Spread seeds on a baking sheet.
Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.
Preheat oven to 250\u00b0F.
Remove and wash seeds from pumpkin.
Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour.
Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.
Heat peanut oil in large skillet over high heat.
Add pumpkin seeds and remaining 2 tablespoons sugar.
Cook until sugar melts and seeds caramelize (about 45 seconds).
Transfer to bowl with spices and coat well.
Let cool.
Store for up to 1 week in airtight container.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Preheat oven to 350 degrees.
Brown and drain beef along with onions and sausage.
Cook until no longer pink and drain well.
Cut top off of pumpkin and reserve.
Clean seeds and strings from pumpkin.
Clean well.
Coat pumpkin skin with shortening.
Mix all ingredients together in a large bowl.
Spoon ingredients into pumpkin.
Place top back on pumpkin.
Wrap foil over the stem.
Bake on a cookie sheet for 2 to 3 hours depending on the size of pumpkin.
DO NOT OVERBAKE. The pumpkin should not begin to brown.
Cut top from pumpkin in a zig zag design.<
nife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane
Scoop seeds from pumpkin and wash lightly to separate seeds from fiber.
Spread thinly on paper towels or plate.
Dry for a few days in a warm, airy place.
Heat one tablespoon of oil in frying pan; add seeds.
Stir gently or shake pan.
Have mesh cover handy in case some seeds pop.
Seeds will swell in a few seconds; remove from heat at once.
Dry on absorbent paper, add salt and enjoy.
Remove seeds from pumpkin.
Separate seeds from strings.
Soak in salt water for one hour.
Drain.
Spread pumpkin seeds in jelly roll pan.
Salt lightly.
Bake for 25 minutes in 350\u00b0 oven.