Pumpkin

This fall, we harvested, among other smaller squash, two 40 lb pumpkins, one of which we gave to some friends. Today we processed our one.

We cut it into chunks, cleaned the seeds and fibers out, then steamed the chunks. Once they were cooked, we scraped the flesh off the rind.

The seeds were cleaned and dried for next year. The rind and fibers went to the chickens. And the meat was turned into:
Two pumpkin pies
A bunch of squash, banana and honey leather (sun-dried)
Squash salad
Pumpkin bread
The rest I put into ice trays and froze them for our teething nine month old son.

The big, winter squash are great. They last for a long time, so produce a lot of food in winter when your fresh vegetables are at their lowest.