Scott's Baked Pumpkin

Cut pumpkin(s) in half; remove seeds and much of the "strings." Place halves cut side down on a foil lined cookie sheet that has been sprayed with vegetable oil. Bake in the oven at 350 degrees (preheating not necessary) for about an hour, until the skin can be pierced easily with a fork or knife. When the pumpkin is done, carefully (the cavity will contain VERY hot steam) turn the halves over and scoop out the flesh. It should come out very easily.

You can serve the pumpkin in a variety of ways. You can make it savory like mashed potatoes, adding some cream, butter, salt, pepper, spices, sour cream, etc. You could mix the pumpkin with a little dry mashed potatoes to stiffen it up a bit. Or you can make them sweet by adding some brown or regular sugar, dash of salt, butter, chopped nuts, cinnamon, nutmeg, etc.

Notes: Amount of servings per pumpkin depends upon how big the pumpkin is. I would assume about three servings per pound (skin and everything). Make sure that if you serve them sweet the entree on the plate is savory. You can also use the flesh when baked this way to make pumpkin bread, pumpkin cakes, pumpkin pie, pumpkin cookies, and cream of pumpkin soup.

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