Pumpkin Puree and Pumpkin Seeds!
A simple couple of recipes but I always forget the specifics because I literally only roast pumpkin once a year. You can spice the puree up and use it in pies, muffins, cakes, cookies, etc. Whatever you normally use pumpkin pie filling for. Also I choose to roast my pumpkin to cook it, because this method helps retain most of the nutrients, or at least does a better job than boiling. Also I would never use the microwave to cook pumpkin. . .Slowly roasting in the oven is the best way.
Also select a small brightly orange colored pumpkin for the best flavor.
Home Made Pumpkin Puree
1 Sweet Pumpkin or Pie Pumpkin
Wash the outside of the pumpkin and pat dry.
Slice the pumpkin in half, and scoop out the seeds and stringy pulpy bits, hold on the seeds in a small bowl.
Preheat oven to 375°F.
Slice off the stem and root bits of the pumpkin from the top and bottom. Cover the pumkin halves with toil foil, and place cut side down on a roasting sheet.
Bake in heated oven for about 90 minutes. Or until pumpkin is tender.
Allow pumpkin to cool, and mash, puree, pulse in a food processor etc, until you have a smooth puree. You can pass the puree through a sieve to get it really smooth.
Roasted Pumpkin Seeds
1-2 Teaspoons Oil or Melted Butter
Seasonings of your choice.
Bring a pot of well salted water to a boil.
Preheat oven to 325°F.
Wash any of the remaining pulp from the pumpkin seeds.
Boil pumpkin seeds in salted water for 10 minutes.
Drain through a colander, dry with paper towels, and toss with either the oil or butter. Spread evenly on a baking pan and bake for 10-35 minutes in heated oven. Bake for ten minutes, then check every five or ten minutes thereafter until the pumpkin seeds are as crunchy as you like them. Stir them around slightly, but always spread them out evenly on the pan.
Gently season with salt or a seasoning blend of your choice, serve warm and fresh for best results. They will also keep on the counter for a couple days in a sealed ziplock or container.