It weighed over 20 pounds, so breaking it into manageable pieces required a hatchet and a toss into the air over a concrete porch.
The task of cutting off the rind was lengthy but yielded me about 12 pounds of meat:
Thomas cooked the squash for me while I chopped the rest into pieces.
After cooking and a quick spin in the Cuisinart, I have a fantastic-tasting goo to which I'll add molasses, cinnamon, nutmeg, ginger, orange zest, eggs, condensed milk... and some other stuff to make the pie filling.
I defy any of those "I don't like pumpkin pie" types to try this and not enjoy it.
4 comments:
You're on Donkey Kong
Feed a ton of that to Becky. I have read many articles about pumpkin being the wonder food for pregnant women. Something about the amount of vitamins it contains that are better absorbed when teamed up with the high fiber content.
(and the sugar and spice make it taste nice too!:)
I'm jealous of your trip, and sad I won't be there to see you. Will you guys be around at Christmas?
Yum.
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