I know, I know, this is how busy and tired I’ve been lately. such a great excuse to try out a new pumpkin recipe but I couldn’t muster the energy. of course, it ended up taking me an hour to prep the gourd. I’m filing my experience under user error and first timer problems – so don’t be discouraged. it turned out very pretty!
first, gourd selection. I am not an expert here, but I chose an acorn squash and it worked well. make sure to get one that has not been roughed up with bruises on the skin. when you cut the squash, those bruises will become visible. cutting the gourd is a bit of trial and error. I first leveled out the bottom, much like you would even out the layers in a layer cake so it lays flat. next, I hacked off the top, about 2 inches in. of course, the hole was too small and I had to cut at least another inch down to fit my container for the pimento cheese. it’s better to be safe than sorry here, don’t cut too much of the top off first.