FRIENDLY JACK O LANTERN RECIPES

Steps:

• Preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper.
• Working with one pumpkin at a time, use a sharp knife to cut the top of the pumpkin off in one piece.
• Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Scrape seeds and pulp from the tops as well. Discard seeds and. Repeat with remaining pumpkins.
• Cut the kabocha squash into half and scrape seeds off the squash.
• Place kabocha squash halves cut side up on a work surface along with pumpkins. Lightly drizzle the cut and inner surfaces of kabocha squash along with pumpkins, and pumpkin tops with olive oil. Season with salt and pepper.
• Place pumpkin tops on pumpkins, then set pumpkins on prepared baking sheet. Set kabocha squash, cut side down, on the same baking sheet. Roast until kabocha squash is tender and can easily be pierced with a knife, and pumpkins have slightly softened, 45 minutes to an hour(Depends on how big your pumpkins are)
• Lift pumpkin tops from pumpkins to allow steam to escape and set all roasted squash aside to cool on baking sheet.
• Once the kabocha squash is cool enough to handle, use a large spoon to scoop the flesh into a medium bowl and roughly mash with the back of the spoon. Discard squash skin. Season mashed squash with salt and pepper and set aside.
• In a skillet add tbsp of olive oil . Once it is hot enough, add chopped garlic and onion and cook it for 1-2 minutes. Then add chopped bell pepper and cook for 2 minutes more. Add chopped kale and cook until kale is slightly wilted and softened and add red wine vinegar. Transfer this to a bowl.
• Using the same skillet, dry toast pecans and pumpkin seeds for about 2 minutes. Transfer this to a bowl. Now roast the bread and cut into 3/4 inch dice and keep it aside.
• Whisk together cream, milk, salt, pepper, all spice and paprika in a cup. (If you don’t have all spice powder you can use combination of cinnamon pwd, nutmeg pwd, ginger pwd , and clove pwd)
• Stuff pumpkins by dividing and layering the ingredients in the following order: Mashed kabocha squash, bread, bell pepper-kale mixture, pumpkin seeds, pecans, cheese and spiced cream. Gently press mixture down with your hands, then repeat layering process if required.
• Bake stuffed pumpkins on baking sheet at 350 F with tops until pumpkins are tender and easily pierced by a knife for about 25-30 minutes.
• Remove pumpkins from oven and cool on baking sheet for 5 minutes. Using a large spatula, carefully transfer pumpkins to a serving platter, sprinkle some red chilly flakes if you wish to. Serve immediately.

Steps:

• Decorate clear plastic cups with markers or black tape.
• Pour a little orange soda into each cup.
• Add a scoop of vanilla ice cream into each cup.
• Fill cups with more orange soda.