Roast Pumpkin & Pumpkin Chili

Around the Head household, we have a bit of an obsession with pumpkins. We put them all around the house and porch because they are pleasing to look at and we EAT THEM! We brew with them, and we can them. We love pumpkins and squashes in all shapes and sizes and colors.  For most people, carving pumpkins is the biggest spotlight they get, but around here, if we are cutting one up, it's to put it in the oven for dinner. 

One more little note: don't bother with pie pumpkins unless you don't have the space for leftover pumpkin.  Pie pumpkins are usually more expensive and don't taste any better. They do have a lot of seeds, if that's what you're after, and the are a more appropriate serving-size. :)

Roast Pumpkins!

Ingredients:
-Pumpkin
-2 cups water
-Optional: pumpkin spices like salt, pepper, cinnamon, nutmeg, ground cloves

Directions:
1. Cut around the stem, similar to carving a pumpkin. You don't need to make the hole big enough to get your arm in, though. Just remove the stem and compost or throw it away.
2. Slice the pumpkin in halves using the stem-hole as a starting point.
3. Scrape out the goo and seeds with a metal spoon and your hands. You can save the seeds if you're inclined.
4. Place pumpkins cut side-down on a baking sheet or baking pan. Put enough water in the bottom to cover the pan bottom.
5. Roast at 350F for 30-60 minutes. All pumpkins take different amounts of time to cook. It's done with the flesh is pierced with a fork relatively easily. We check at 30 minutes, 45 minutes, and 60 minutes. You can add more water to the pan if it dries up, but if you forget, it won't dry out the pumpkin or ruin it.
6. When it's done, remove from the oven and flip the halves over. We use an oven mitt and big fork to flip them. Let them cool and season and eat!
NOTE: For roasted cubes that we use in the chili, take out when the pumpkin meat is soft when poked but not mushy. Let cool and cube.

You can scrape out the meat and put it in leftover containers. You can also puree it in a blender or with an immersion blender to make better than canned puree.


Pumpkin Chili!

Ingredients:
-1.5 lbs ground meat. I prefer breakfast sausage.
-1 large white onion, chopped
-1 large bell pepper, chopped
-2 cans (15oz) black beans
-1 can (46oz) tomato juice, reduced sodium
-1 can (28oz) peeled and diced tomatoes with juice
-1 can (28oz) pumpkin puree (or homemade stuff! we don't puree it since we like it chunky.)
-2 tbsp chili powder
-1/4 cup white sugar
-2 cloves of garlic, minced
-1/2 tsp each cumin, cinnamon, nutmeg
-1 can (15oz) corn
-Roasted pumpkin chunks from a 3-5lb pumpkin

Directions:
1. In a large dutch oven or soup pot, cook the meat over medium. While the meat cooks, chop the onion and bell pepper. Throw them in and let them cook for 5-6 minutes, until starting to soften.
2. While the veggies cook, drain the corn and rinse the black beans.
3. Stir in everything except the pumpkin chunks and simmer for 30-60 minutes over low heat.
4. Add in pumpkin chunks, simmer 15 minutes, and serve!