Thursday, October 6, 2016
First I cut off the stems, cut them in half, then with a spoon I scraped out all the guts and seeds, and set them aside. Be sure to use a strong sturdy knife and a large cutting board. Just because they are little doesn't mean that they aren't difficult to cut. The skins are quite tough and once you make your first cut they get very slippery and hard to handle. Cut with long deliberate strokes and don't hesitate, or your blade may get stuck. That's all you need! A slippery pumpkin rolling around with a sharp blade sticking out of it! When it came to the scraping, I found a small metal spoon with a rounded end, rather than a tapered end. This made it easier to scrape the guts without digging into the flesh. If you are roasting your pumpkins to cook or bake with, I suggest doing a better job of getting the guts out than I did. Mine are for goats to eat, and they don't care if they're eating pumpkin guts or not.