While I don’t enjoy pumpkin guts up and down my arm or all over my table or all over my dining room floor, I do enjoy the results.
My kids amazed at what a candle and a little work can do.
But we aren’t done… What about the seeds and that pumpkin that Momma intended to carve but didn’t get to because she was helping every one else.
Well you can let the seeds dry and plant your own pumpkin patch next year or you can cook them up and eat them for your snacking delight.
Rinse your seeds good
Place on a baking dish
Bake at 250 degrees for 60 minutes
How about a recipe using the leftover pumpkin? I received one from my friends at Nueva Cocina Foods called Pumpkin Fiesta Rice. Here it is, Enjoy!
PUMPKIN FIESTA RICE
1 Package of Nueva Cocina®
4 small pumpkins (3 for serving purposes and 1 for recipe ingredient)
1 Tablespoon of Olive Oil
Optional: 2 to 3 small pumpkins, depending on serving size, for baking or steaming
DIRECTIONS FOR PREPARING THE RICE
Cut pumpkins in half, leaving the rind on. Remove seeds and strings. Rub pumpkins with olive oil and some salt. Place halves on baking sheets with rind side up. Place a small amount of water in the pan. Bake for 45 minutes in a 350-degree oven. If you prefer to steam the pumpkins, place halves in steamer with rind side up. Steam until meat and rind are soft.
Combine 1 Cup of pumpkin meat, peeled and cubed with all the ingredients in a package of the Nueva Cocina® Mexican Rice Mix and follow the cooking directions on the box. When done, serve the rice in half of a small pumpkin for an excellent presentation and great added texture and flavor.