Some kids think of pumpkins as jack o’lanterns and not food, but what a teaching moment, to cut that thing in pieces, put it on a tray that’s covered with a layer of water (cook at 350-degrees until soft), turn over and scrape all that great “meat” off. Freeze or use immediately in many different recipes, including great breads and cakes.
Last Halloween I posted on this, but this year my son taught me the improved way of baking them, shown above, with the water. After over 30 years, it’s now quicker and even easier.
This year I used sea salt on the seeds (oiled pan) and they were excellent. Don’t worry about getting all of the pulp off them before cooking.
Have fun with those kids, they’ll grow up too fast! 🙂