Halloween can be a food-bonus as well as a fun time, if we see those fields of orange balls as potential soups, cakes, bars, loaves and cookies.
Years ago, our post-Halloween routine was to save carved pumpkins for food. I would scrape off the top layer and cut the pumpkin into manageable pieces, then bake at 350-degrees until the meat was soft enough to scrape off the outer skin. Some would be used immediately for cookies, and the rest, after cooled, put into freezer bags. Because of the density, I found them a breeze to bake with compared to zucchinis, and much tastier. At the same time, we’d see jack-o-lanterns thrown around yards and roads – what a waste!
Start the evening by separating out the seeds from the pumpkin and roasting them with sea salt and a spritz of oil. A chilly evening with hot cocoa and roasted pumpkin seeds – old-fashioned, but a happy memory for your babes.
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