Pumpkin Glop

Some of the two gallon bags of beans are gone from the freezer.

Now there is enough room to put some pumpkin into it.

It is rather handy that they can be stored for a few months

by washing the outer shells and

letting unblemished ones sit in a dry place.

When harvested, they looked a bit green.

This morning, three of them remained.

They have ripened a bit since October when they were picked.

Now there are two.

The largest one was the best candidate for cooking today;

it looked to be the most ripe.

It was still very juicy on the inside.

 Lots of keratin, vitamin A, and heart healthy fiber.

 It filled both roasting pans to make puree

and a medium sized pyrex dish to make some pumpkin crunch.

 I should have baked the pumpkin a bit longer before adding the crunch topping.  (Recipe will be posted tomorrow sometime.)

Not a bad yield for a 42 pound pumpkin,

six quarts of pumpkin glop (puree),

one pan of crunch,

and two quarts of juice to be used in making bread.

Hope the four year olds in Sunday school tomorrow

aren't grossed out by my orange hand.

Guess pumpkin also makes a good dye.

Wish I had a night game camera to see what eats

the peels when they're put on the compost pile.