That Time of the Month
Pumpkin Processing Time 🧡

Every November I look forward to my annual chocolate chip pumpkin cupcakes… made from the classroom pumpkin and shared at a harvest celebration with my students. It would be the 11th year of my carrying out this tradition. The pumpkin sat in waiting in my classroom.

So when it was announced that New York City schools would transition to remote learning, and teachers were grabbing what they needed from their rooms, I brought home my pumpkin. I was optimistic we’d return soon and I’d get to continue the tradition.

But I’d have a lot more to make with all the pumpkin puree in the meantime. Don’t mind the pomegranate blood squirts. Gosh I love how hands-on autumn’s eats are! Now: let’s get to processing!

1.) Sharpen your knife. For one, the motion and sound alone empower your carving skills. For another, a sharper knife actually prevents accidents. (Yes, I’ve cut myself by having to shimmy and fiddle with a dull-ish blade attempting to cut squash.)

2.) Save the seeds. Put them in a large bowl, guts entangling them. You’ll get them nice and clean after the pumpkin is in the oven. Oh yes the oven, pre-heat at 350 and get a couple of large casserole pans ready with 1/4 inch of water.

3.) Put the pumpkin pieces face down in the water. This will help them steam themselves in the pans. Cover them loosely with foil and place on the middle rack. You want them to be fork-tender… mine took about 55 minutes.

4.) Let them cool a bit once they’re out of the oven.

5.) And once they’re cool enough to handle, scoop their innards into a food processor. If you can’t easily peel the skin away from the flesh (ew), simply scoop it out with a large spoon.

6.) Start processing! Drizzle in some water to help things along. But don’t add too much. You may have to stop and shift things around in the food processor if larger chunks are avoiding the blade.

7.) Repeat until all the innards are processed and smooth. Look how beautiful! Now plan ways to use it! So far I am thinking about a coffee cake, a curry, stuffing, my chocolate chip cupcakes… hmm, what else?

8.) Don’t forget to roast the seeds. Add oil and salt, then roast them for like 35 minutes. After they’ve cooled, add some spices to them for snacking.

Enjoy your pumpkin, pumpkin.