It's a white pumpkin. I had no idea such things existed. I thought it was a giant squash. But no, it is a pumpkin.
At this point, I become concerned that I have been tricked into purchasing a squash. I hate squash with an unholy passion. If I have purchased a giant squash, I will be annoyed.
My squashkin, cut up and placed in my brand new slow cooker. Scrap out the seeds, leave the peel on, cut into chunks. Easy.
The seeds, washed and ready to toast. Unfortunately, I didn't get pictures of the finished product from these. They are currently sitting in a container in my desk drawer at work for quick snacks. Mmm...snacks.
After the pumpkin was fork tender, I took it out of the slow cooker and let it cool in my fridge over night. Then I trimmed off the peel with a paring knife and put it in this big pot.
My pumpkin puree. I mashed it up with my wire whisk, and added salt and cinnamon to it. I did heat it up a bit, because I was worried about it being water logged. But I don't think it needed it.
Pumpkin puree, measured into zip bags and resting on the table to cool. I have an awesome ladle that holds exactly 1/2 cup, so it's easy to measure things like this for freezing. Most of the bags are one cup bags, but I do have a three cup bag. That one is for a pie.
This is a batter made with a bag of the puree. Oooh! What could it be?
Homemade pumpkin bread, with locally grown black walnuts. And it's the best pumpkin bread I've ever made. This is when I stop being suspicious that I bought a squash. Squash doesn't taste this good. And if it does, I don't want to know about it.
So was it worth it to make this with my own pumpkin? I'm going to say yes. It did take a considerable amount of time to process the pumpkin. However, most of that was done in the slow cooker, while I was hanging out with friends Saturday night. I think I spent maybe an hour and a half working on the puree itself, and most of that happened when I was trying to cut it apart. That sucker was tough. It made a TON of puree. I think I got at least eight cups out of it, and it was a smallish pumpkin. It was definitely cheaper than buying that much in a can, and it didn't come with a bunch of additives I didn't want either. So if you've got the time, go for it.
The recipe (Adapted from "The Joy of Cooking" 1975 ed.):
Preheat recipe to 350 degrees
1 3/4 sifted all purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
In a large bowl, beat together:
1 1/3 cups sugar
1/3 room temperature butter
Add: 1 cup or one small can pumpkin
Add: 1/3 cup milk
You can add nuts or raisins at this point too. Be careful to not over mix.
Pour into greased loaf pan and bake for one hour, or until a knife inserted in the middle comes out clean.