1. Cut your pumpkin in half and scrape out the stingy guts and seeds. It does not have to be perfectly cleaned out.
2. Cut the two pieces in half twice more resulting in manageable pieces.
|Jarrahdale Pumpkin, one of my favorites. It has an amazing flavor and lasts forever.|
4. Slice the gut side off and then slice the skin side off. If the cube is still too large for your purposes (like if you are freezing it for stews and want a bite size), then slice it in half again.
To make pumpkin brownies, use one box brownie mix and one quart of pumpkin. Drain pumpkin and mash with a fork, drain again any extra liquid that mashing releases. Mix with brownie mix and bake according to box directions. It makes fudge type brownies that are far healthier. My kids beg for me to make these.
I use all types of pumpkin to can and freeze, even the carving pumpkins from Halloween. They all work and are tasty in recipes.