Directions

1. Pre-heat oven to 350 F or 180 C.
2. Wash outside of pumpkin well.
3. Cut around stem in a circle to remove from pumpkin.  Similar to how you’d carve for Halloween.
4. Scoop out seeds and place them in a colander to rinse well, removing stringy flesh from seeds.
5. Cut pumpkin from top to bottom in small wedges and pull each section apart from base of pumpkin – you may need to cut off very bottom.
6. Place about ¼ inch of water in a baking dish and place pumpkin sections on flesh side in baking dish.
7. Bake for 30-40 minutes, until skin is dark brown and easy to peel off flesh.

8. Remove from oven and let cool a bit then one section at a time (wear a potholder) gently remove any stringy flesh remaining then scoop pumpkin into a bowl. Throw away or compost pumpkin skin.

Now you’re ready to use your pumpkin!  Puree as desired for soup or smoothies.  Add to muffins, waffle batter, chili or oatmeal, or just eat it plain!

Don’t Throw Out the Seeds!
While the oven is hot and your pumpkin is cooking, roast seeds by laying flat on parchment paper on a baking sheet.  Drizzle oil and add sea salt and fresh ground pepper for a simple flavor , or sweeten with cinnamon and nutmeg, or even go spicy with cumin or chili powder.  Pumpkin seeds are a great source of anti-inflammatory omega-3 fats and are high in fiber too!  Delicious on top of salads or all by themselves.