Wash and scrub the outside of the squash or pumpkin. Remove the stem. Cut in half and remove the seeds and fiber. Pumpkins or squash can be baked in an oven or microwaved either with skins on or peeled. Other methosds include cubes or slices that have been boiled, steamed or sauteed.

In the microwave

Wash the squash and place in the microwave. Cook on high 1½ minutes to soften and ease cutting. Cut squash in half and remove seeds and fiber. Put 1 tsp. butter and 1 tsp. brown sugar in each half. cover with plastic wrap or waxed paper. Microwave two halves on high for 6-10 minutes or until tender.

In the oven

Wash and cut squash in half, scoop out seeds and fiber. Bake upside down in 400 degree oven until tender (length varies according to size of squash). Fill it with your favorites and return to the oven for 15 minutes more.

Baked squash - plain and simple

Cut raw squash in 2″ squares. Place in greased casserole dish. Put a dab of butter on each piece. Add salt and pepper to taste. Sprinkle on brown sugar. Put in ½ inch of water in pan. Bake in 350 degree oven for 45 to 60 minutes or until squash is tender. Check oven occasionally to see if more water is needed to prevent sticking.

Spaghetti Squash

Cut squash in half, remove seeds. Bake at 350 degrees for 45 minutes, or until skin is tender. Remove strands with a fork. Toss lightly with salt, pepper and butter. Season with parmesan or Italian seasoning, or serve hot with spaghetti sauce for a delicious lo-cal spaghetti dinner.

Steamed Squash

cut in slices ½ to ¾ inch thick. Peel and remove seeds. Put slices in a steamer. Steam 10 minutes for thin slices, 15 minutes for thicker slices. Squash should be tender but still retain its shape. Steam large pieces for 30 minutes.

Country Living will feature an article about The Great Pumpkin Patch coming out soon to subscribers. It’s on page 126 of the November issue - a 6 page spread! (It looks really cool, we’re all really excited!) Look for it on newsstands.

The Great Pumpkin Patch is holding a Photo Contest to celebrate their 20th year. They are asking you to help them celebrate by submitting your favorite photos in 5 different categories:

• The Oldest Picture—Dig out those old pictures, for those of you who have been visiting since the days of paying for pumpkins through a slot in the Milk House.
• Staff Favorite—The staff will vote on their favorite overall.
• Funniest Picture—Whether you’re posing with the dummies, or peeking through a head pokey-through, send us your silliest pictures.
• Best Kid Pic—Show off your favorite photo of your little one at TGPP.
• Best Family Photo—TGPP is a family farm, and of course they want to see your best family shot.

The winner of this contest will receive 20 season passes for the 2009 season, a $20 Gift Certificate to The Great Pumpkin Patch, and a 20% off coupon to The Homestead Bakery.

The deadline for entry is October 15, 2008. Please send entries to TGPP c/o photo contest RR1, Box 100 Arthur, IL 61911 or via e-mail at thepatch@the200acres.com. To qualify, your picture must be taken at The Great Pumpkin Patch.

By entering this contest, you give permission for the submitted image to be used on our website. Submitted images become the property of The Great Pumpkin Patch.

The Great Pumpkin Patch and the Moultrie County Historical and Genealogical Society would like to invite you to watch the restored bell tower return to its original place atop the historical one-room Center School at The Great Pumpkin Patch. On Friday, September 5th at 4:30 p.m., a giant crane with a 120’ reach will be lifting the bell tower to the peak of the Center School, completing another phase of renovations in time for the opening of The Great Pumpkin Patch on September 15th .

The renovations to this country school began in 1999, when Bruce and Mary Beth Condill of TGPP agreed to move the Center School to their farm. This current phase was made possible by donations to MCH&GS and Dennis Plank, owner of Tri-County Welding, who is donating the use of the crane.

Many people have memories of this one-room schools and it is a significant part of this area’s history. If you would like to help with the restoration, please contact the MCH&GS at PO Box 588, Sullivan, IL 61951 or (217) 728-4085. All donations to this project are earmarked 100% for the school and are tax-deductible.

• 1 envelope plain gelatin
• 2/3 cup brown sugar
• ½ tsp salt
• ½ tsp nutmeg
• ½ cup milk
• ½ tsp ginger
• ½ tsp cinnamon
• 1¼ cups cooked and mashed pumpkin
• 3 egg yolks

Cook over medium heat, stirring constantly until it boils. Remove from heat and cool. Carefully fold in meringue of 3 egg whites and ½ cup of sugar. Pour into baked pie crust. Chill until set (2 hours). Garnish with whipped cream.