In this video I give you 3 different ways I use any and all squash!
1) diced and roasted for a dinner veggie (425 degrees, 20 minutes, stir, 20 more minutes)
2) pumpkin seeds (200 degrees, 20 minutes, add butter, 20 minutes, increase oven temp to 300, add salt and do 15-20 min more)
3) pumpkin purée (400 degrees for 40 min, turning half way through.

Note: I used sugar (or pie) pumpkins. These are smaller, sweeter and less watery than a jack o lantern pumpkin. Yo I can still roast bit jack’s but you’ll need to do probably an additional 20 minutes for both methods of using the flesh. Alternatively once you’ve puréed the pumpkins, you can spread the purée back onto the sheet pans and roast it that way to cook out some of the excess water so your pumpkin is usable in recipes that call for canned pumpkin!

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