Why waste a perfectly beautiful pumpkin? They are packed full of gluten-free nutrients!
Once the autumn holidays have ended, you can salvage your leftover pumpkins by simply slicing them in half, removing the “guts” and roasting them at 350 degrees F in a pan with a 1/2 inch of water for about an hour or until they resemble this:
Flip them over when they’re cool and the “meat” will separate from the skin easily to transfer to freezer bags or to be used in soups, muffins or breads. You can even mash them with a little butter and sprinkle with brown sugar and cinnamon for an unusual and nutritious breakfast or side dish.