This is actually a Hubbard Squash. It yields a slightly sweeter product than the orange pumpkins. You'll have to try it for yourself and see!
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Browse through the pictures to view the process of preparing and cooking this squash. The hardest part is cutting it up, because it is really a hard, and firm squash. Be careful with your knife! Next post will feature Granny Lil's delicious pumpkin pie recipe.
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Boiling this large pumpkin (about a 7 1/2 pounder) yielded 17 cups of cooked pumpkin.
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Top, cut off
Cut in Half
Taking out seeds
Seeds, closeup
Seeds, roasted on pan (250 degrees F. x about 2 hours, with a little vegetable oil and salt)
Cut pumpkin in slices
Cut off peel, then into chunks
Chunks placed into large pot. Add some water. Boil.
Boiling in a pot
Cooked pumpkin in pot. Ready to bag up
Pumpkin in bags, ready to freeze
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