I picked up this trick from my 88 year old neighbor. Works great for those hard shelled long keeping winter squash, like this Jarrahdale.
Butchering pumpkins
Take a nice big knife, probably not your favorite one, with a nice broad blade, put it where you want to cut and whack it with a hammer...
At this point, our Jarrahdale split very easily, as it's shell is pretty brittle. But if your winter squash is tougher, just keep wiggling the knife and whacking with the hammer til you've cut your pumpkin in half. After this point, I just scoop out the seeds and pulp, put the two halves on oiled cookie sheets and roast them.
Did you save any of those seeds? That looks delish.
You Bet! =0) I think we got about 1 1/2 pounds of seeds. I'm saving some for planting, and I'm going to salt and roast the rest.
The Jarrahdale was fantastic! Very smooth, middling sweetness, nice flavor. I got 20 C. from that one pumpkin! Froze most of it, but made a yummy quick soup from 2 C last night to go with potato kugel.
Mmmm-mmm.
Could I talk you into parting with a few of those seeds? I'll be glad to trade something for them. Dmail me and let me know what you might like to have if you are interested.
The Jarrahdale has become one of our favourite winter squash as well.
GM
How do you cook yours?
Usually I make a spiced mashed squash (or squished squashed, if you prefer).
I steam the squash until soft, then saute freshly crushed cardamom and fennel seeds in ghee (clarified butter) until fragrant, add the steamed squash chunks, some salt and rapadura (raw unrefined sugar), a little fresh lime juice, stir around until everything is mixed and then add some toasted coconut or hazelnuts or almonds.
Sometimes I add the chunks of squash to mung dal soup. Sometimes we roast chunks in the oven (toss with olive oil, salt & pepper and herbes de provence or garam masala, roast at 400'F until done). This squash also makes a good risotto with sage or squash gnocchi, or in "pumpkin" ravioli (served with a sprinkle of nutmeg, fresh grated parmesan, crumbed amaretti and crisped sage leaves). For a twist on the ravioli de zucca, add some cilantro to the pasta dough. Cream of squash soup
Now you are making me hungry asking me to say what we do with them!
Thanks for all the ideas. Sounds yummy.