Pumpkin Guts — The Scratchiest

Long Island Cheese Pumpkin. I use everything but the stem and skin.

In addition to making meals from the pumpkin flesh and a snack from the pumpkin seeds, I make dessert from the pumpkin guts. It always seemed like a such a waste to just discard them.

Pumpkin guts steeping in a simple syrup.

Heat 2 cups of sugar with 2 cups of water. I use a 1:1 ratio because the pumpkin guts will add liquid of its own. After the sugar has dissolved and the mixture has simmered for a few minutes, add the pumpkin guts. It doesn't matter if there are still a few immature seeds. Let the guts sit in the simple syrup until it cools down. I don't bother washing the guts beforehand and that could be why it foams. And I don't mind. You can skim the foam off before or after straining.

I use a spoon and a strainer to relieve the pumpkin guts of as much liquid as I can. The syrup is so flavorful and can be used in many ways. I add some of it back to pumpkin puree when I make pumpkin strudel or pumpkin pie. I use it as a sweetener for my morning yogurt and granola. I do a second ferment with milk kefir. Last year I only used it to make sorbet. Just use it. Don't let all those flavors go to waste.

I'm a huge kefir fan and always looking for new flavor additions.