The Savvy Housekeeper would never let food as awesome as a pumpkin go to waste. Here’s how I save them: When I carve a pumpkin, I save the innards in a plastic bag. I separate out the seeds and roast them (season with olive oil and salt, cook on 425 degrees for 5-7 minutes). After I’m done with the jack-o-lantern, I cut the pumpkin into cubes and freeze them in plastic bags.
The great thing about pumpkins is that they can be used in savory or sweet dishes, making them extremely versatile. I’m assuming you know about pumpkin pie, pumpkin muffins, and pumpkin bread, so here are a few other pumpkin recipes that I will be trying out:
Pumpkin Pancakes. Even better with chocolate chips.
Pumpkin Curry. There are a lot of pumpkin curry recipes out there. This one looks pretty good to me.
Pumpkin Bourbon Pudding. Pretty intriguing, although I would omit the raisins.
Pumpkin, Sage, Chestnut and Bacon Risotto. Yes!
Roasted Butternut Squash Pizza. I see no reason why pumpkin can’t go on it instead.
Pumpkin Ice Cream Sandwiches. Or forget the sandwich part. I’m just going to make pumpkin ice cream.