Saving Pumpkin...

Today I processed the blue pumpkin that I bought at the pumpkin patch last October.  This little guy has slowly changed colors as it has graced the front porch...it was a decided blueish-sage green color when I bought it, but it has slowly changed to totally green, then to a dark orange-green.

When I cut it open it was a brilliant, beautiful orange gold.  

• Cut the top off, scoop out the seeds and stringy guts - save the seeds!
• Place the top back on, then spray the pumpkin with a little olive oil.
• Pop it in the oven, covered with tin foil.  
• Baked at 350 for about 1-1/2 hours.  
• Cool.
• Cut into slices and scoop away any left over strings, and then the pumpkin from the skin.  
• The chickens will get the skin and any bits of cooked pumpkin that are left on them in the morning!
• Mash the cooked pumpkin, then place it in the blender and make puree (isn't that a brilliant orange!?)

Scoop the puree into a piece of cheesecloth and hang to remove some of the liquid.  I'll leave it overnight and  pack this away into the freezer tomorrow. Most recipes call for about 2 cups of pumpkin, so I'll freeze in that amount. 

Now, I only have 3 more white pumpkins that I raised this year to process the same way....whew!