With Halloween over and Thanksgiving just around the corner, most people probably have leftover pumpkins sitting around. Don’t let your pumpkin go to waste, there’s literally hundreds of great recipes you can try. Best of all, you can freeze pumpkin and use it whenever you want.

Cutting up a pumpkin can seem like a daunting task, but it’s really not so bad. Here’s how you do it:

• Use the sharpest knife you have, cut the pumpkin in half
• Scoop out the pulp and cut each half into large chunks
• Use your knife and cut the skin off of each chunk of pumpkin
• Cut the chunks into smaller cubes

Pumpkin mash is useful in a variety of recipes, and you can even sneak it into your kid’s macaroni and cheese or other casseroles to add a healthy touch. It’s easy to make once you’ve cut up your pumpkin as directed above. To make Pumpkin Mash:

• Add chunks of pumpkin to boiling water, boil at least 40 -45 minutes checking on pumpkin occasionally
• Once pumpkin is very tender, drain water and mash or puree in blender or food processor.
• Use immediately or freeze and save for later.

Tips:

• Pumpkin is tough to cut, so make sure you have a sharp knife
• Pumpkin has a fairly high water content, so expect it to cook down a lot when using in a recipe or boiling for mash

Looking for a way to use up those leftover pumpkins from Halloween? Instead of the typical pumpkin pie, why not try something new this Thanksgiving. Candied pumpkin is a lot like traditional sweet potatoes served at this time of year, however, they don’t have a typical sweet potato taste. This is great if you have family members who don’t care for sweet potatoes. Here’s how you make it:

Ingredients:

• Cubed Pumpkin - Enough to fit 9 1/2 x 12 baking dish, or whatever size dish you use
• Pumpkin Pie Spice
• Brown Sugar
• Maple Syrup
• Butter

Directions

1. Spread Pumpkin into baking dish
2. Sprinkle with pumpkin pie spice and coat pumpkin well
3. Cover with brown sugar and maple syrup to taste
4. Slice butter over the top of pumpkin covering as much as possible
5. Bake at 375 degrees, uncovered for at least 1 hour or until pumpkin is tender

Tips:

• If you don’t have pumpkin pie spice, use a combo of Cinnamon, Nutmeg and a little allspice and clove
• Pumpkin has a fairly high water content, don’t add too much syrup or butter because pumpkin will shrink considerably when cooking
• Pumpkin doesn’t get mushy like a sweet potato, it will always be somewhat tender
• Top with Vanilla Ice Cream or Whipped Cream and serve this as a dessert!