As Thanksgiving is fast approaching, it was time to cook the Big Blue Beast. I did, while Carolyn looked on. This was my first time with a Blue Hubbard. It was interesting.
Can you tell? It bleeds yellow.
I did finally get it cut open, but it was rough--much rougher than the "normal" pumpkins I've done in years past or than the lighter-orange one (of a variety I can't remember) that I did earlier this year. The skin was tougher, and so was the flesh.
Scraping it out was still easy, though.
"Here, Mom. Let me bag that for you."
It was so big, I had to cut it further to fit it in the pan. I need to remember to pay attention to that when I pick my pumpkins--I switched to baking from steaming, because there's a lot less (hard) cutting to make the pumpkin fit in a baking pan than to make it fit in a pot on the stove. But if I still have to hack it smaller than halves. . .well, I prefer not. There's a fine line, when you're not paying per pound. I want the biggest pumpkin in a given price range, so I get the most for my money. But I should remember to get one sized and shaped such that half of it will fit in a pan I have.
After baking (400 degrees, 1 hour), it was decidedly green. Kevin says it looks like an alien slug.
After scraping the flesh out and pureeing it in the blender, I put it in strainers lined with cheesecloth. This is the first year I've done this; I don't know why it didn't occur to me before. Actually, though, this pumpkin had far less water in it than any I've used previously (note the blackened pan in the middle of the last picture). Usually, the pan is half-full of pumpkin juice after baking, but this one I added water to and it STILL dried up. Anyway, some liquid still drained out, which makes it more the consistency of canned pumpkin and easier to bake pies with.
I don't think I'll buy a Big Blue Beast again. It looks great on the porch, but I buy my pumpkins to cook, and it wasn't as convenient for that end. Hopefully I'll see the same varieties next year that I saw this year and can figure out which the pale orange one was--I loved how easy it was to cut and how vibrantly orange the baked flesh was.