Cut squash in half lengthwise and remove seeds & fibers.
Add ingredients to each squash half.
Place upright on a greased cookie sheet and roast at 375° for 20-30 minutes or until tender.
Pumpkin Carving Tips
www.nationalgeographic.com
Supplies: Pumpkin; Carving Tools: poker, drill, saw; Paper Pattern; Tape; Candle
Cut out an opening in top or bottom, big enough to clean out the pumpkin. Save the piece you cut out for a lid.
Clean and scrape out the inside of the pumpkin.
Cut out the pattern & tape it to the paper. (Make small folds if necessary to fit the paper smoothly.)
Transfer the design. Use the poker to produce an outline on the pumpkin.
Drill the holes. Holding the pumpkin in your lap, twist the drill in each poker hole.
Start Sawing. Saw up and down from dot to dot.
Cut a Chimney. Light a candle inside the pumpkin and place the lid back on. Put out the flame quickly and look for the blacken spot inside the lid. Cut a small hole there for smoke and heat to escape.
Pumpkin Seeds
Linda Fonslow (New Berlin)
Pumpkin seeds (2-3C)
Butter, melted (1/2T per cup of seeds)
Salt
Set seeds & pulp aside while carving pumpkin(s). Remove as much pulp as possible from seeds before placing them in a colander. Under running water, rinse seeds well & remove remaining pumpkin pulp. Let seeds drain in colander. Remove seeds to paper toweling to let dry. Melt butter (1/2T per cup of seeds) in a microwave safe bowl. Add seeds to butter, stirring to coat evenly. Place seeds in a baking pan (with sides), large enough to accommodate them in a single layer. Sprinkle with salt, as you like. Bake at 250° until golden brown (an hour or so), stirring every 15 min. Watch closely after seeds begin to brown.
Other Tips on Pumpkins:
www.pumpkinpatchesandmore.org