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Pumpkin puree, from scratch
Canned pumpkin shortage or not, it’s good to know how to puree a pumpkin.
Gourds of all kinds can be roasted, pureed and then added to stews, risotto, muffins, mashed potatoes and, a favorite this time of year, pie.
Libby’s has warned of a canned pumpkin shortage, but even if there is plenty of canned pumpkin to go around this week, consider making your own for a fresher Thanksgiving pie.
Pumpkin Puree
You’ll need: 1 small pumpkin (jack-o-latern-sized pumpkins are often tough and less flavorful than the “pie pumpkins” available at most grocery stores this time of year), a blender or food processor
To make your own pureed pumpkin (or butternut or acorn squash), just slice off the top half inch of the pumpkin, which includes the stem, and cut the flesh into quarters. Scoop out the seeds and stringy insides, which can be easily cleaned, seasoned and roasted.
Without adding oil, salt or pepper, place the quarters on a roasting pan and roast at 350 degrees for 40-60 minutes.
Once fork tender, remove from the oven. Let cool, and peel off skin and then puree in a blender or food process until smooth. (Add water a teaspoon at a time if it seems dry.)
Permalink | Comments (1) | Post your comment Categories: 15 Minutes or Less, Cooking
Comments
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By Rachel @ boots in the oven
November 23, 2009 7:41 PM | Link to this
Wow! Well, that could just about not possibly be easier.
Loving your cookie recipes, by the way!