Have you gotten a chance to use your pumpkin? Do you have a recipe you'd like to share with the coop? Send it over!!! Here are 2 that I have made from mine. I didn't waste any time. I love the fall and all the availability of fall squash.
First cut pumpkin in 1/2 and separate seeds. Save if you'd like to season with salt and roast them. They have a high nutrient count and they are yummy. Nextcut the rind off the pumpkin and cut the pumpkin into small 2" pieces. Steam. I did mine in my rice cooker. Once tender, mash and use in your recipes. You can also freeze and use at a later time.
Pumpkin Butteryield: 4 half pint jars
INGREDIENTS
3 c. pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups sugar, (I use 1 cup)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
DIRECTIONS
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes. You do not need to can them. You can just cool the pupmkin butter and keep in the fridge for about a week or share some with a friend.
Turkey Pumpkin ChiliI made this Friday night and it was very good. Can't taste the pumpkin too much but it lends a nice mild flavor and creamy type texture. I omitted the jalapenos for the kids. :) Enjoy!!
Ingredients
2 tablespoons olive oil (I used coconut oil)
1 small yellow onion, chopped,
1 green bell pepper,(I used Red bell)
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey(I used chopped chicken breast)
1 (14.5-ounce) can diced tomatoes, with their liquid
1 3/4 cup pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low then add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
