We had loads of pumpkins decorating our porch for last night's holiday - several of which were carved the day of Halloween. Did you know that if you don't carve your pumpkins too early you can bring them back in and cook them into puree instead of buying the canned version later on? So this year instead of letting them rot on our porch we're going to cook up the largest of our jack-o-lanterns to reuse in pies, breads, and dinners for a long long time.
This guy is over 20 lbs so I'm glad to not let all that goodness go to waste. Cutting him up felt like I was cutting up a huge block of cheese. I felt so culinary. And I ended up with tons of pumpkin - I'm going to have to cook it in several batches.
There are many ways to cook a pumpkin but I am going to boil mine for 25-30 minutes and then scrape out the flesh into containers to stick in the fridge and freezer for later use. Today we're going to use it for Mexican Braised Pork with Pumpkin!
So if you've got some freshly carved pumpkins bring em in and cook em up! And if not, next year remember to wait until the day before or the day of Halloween to carve those jack-o-lanterns!