Thursday, November 21, 2013

Pumpkin Puree

Yummy note: So if you are running behind like me, I FINALLY pureed up our little pumpkins that were sitting on our kitchen counter for decoration. We successfully grew a handful of little pumpkins this year in our garden box, so instead of carving them, as they were kind of small, I let the kids paint them. The kids painted the pumpkins with a non-toxic washable paint. I was able to easily clean the paint off and washed the pumpkins so that I could get them ready to head into the oven. I'm just happy the pumpkins were still nice and not mushy or spoiled and I'll have enough pumpkin puree for some thanksgiving dishes... If you have time try the homemade pumpkin puree out; it really tastes so much more wonderful using a freshly roasted pumpkin than some of the canned pumpkin. Also you'll notice the color, texture, and taste are just amazing.



Pumpkin Puree

Ingredients:
Small pumpkins-- cleaned, cut in half, and seeded

Directions:
Preheat oven to 400 degrees. Prepare pumpkin by cutting of the top and removing the stem. Next, split open the pumpkin in half and clean out the pumpkin. Remove all of the fiber and seeds, leaving only the pumpkin flesh and skin. Line a baking sheet with aluminium foil and lay the pumpkin halves, flesh side down. Leave pumpkin uncovered in the oven to bake for about 30-45 minutes. Roast pumpkin pieces until a knife can be easily inserted/removed into the pumpkin skin in several places to ensure doneness. Once the flesh is tender and roasted, it is ready to take out of the oven. Let the pumpkin cool for a little bit until it is ok to touch. Remove the roasted flesh of the pumpkin from the skin using a knife or spoon even to peel back the skin. It should just fall off easily. Place in a blender, food processor, or a food mill. Process until the puree becomes smooth; this usually only takes a few minutes. Store in the fridge for up to 1 week or freeze for later use in your favorite pumpkin dishes.

Note: I went ahead an measured out my portions before freezing them as it is easier to thaw that smaller portion for recipes. Muffin tin pans worked well for small portions. I got about 1/3 of a cup of puree in each. I frozen individual "cups" of pumpkin and then just packaged them up that way noting the measurement on the bag.  



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