Pumpkin Puree

This recipe can be used for any winter squash.

Wash the pumpkin, snap off the stem, cut the pumpkin in half – a serrated knife can make the process easier.  Scoop out the seeds and stringy fibers with a large spoon or ice cream scoop, set aside the pumpkin seeds for roasting later, put the fibers in your compost bin.

Now to cook the pumpkin – I prefer to roast mine in the oven but some folks prefer the microwave or stovetop methods.

Roasting:

Place the pumpkin cut side down into a roasting pan.  Cover and roast in a hot oven 350 F.  After about 45 minutes start checking for doneness, depending on your oven it can take up to an hour to cook.

Microwave:

Place the pumpkin into a microwaveable bowl.  You might have to cut it into pieces to make it fit.  Smaller pieces make scooping the pumpkin flesh easier.  Put a couple of inches of water in the bowl, cover it, and put in the microwave.  Start checking it after about 15-20 minutes, it usually takes about 30 minutes.

Stovetop:

Place the cut up pumpkin into the steamer basket or insert, an inch or so of water in the pot below and cook till soft about 20-30 minutes.

Once cooked let the pumpkin cool.  Scoop the flesh from the rind with a large spoon.  If you have a lot of “pumpkin water” you can set the flesh in a sieve to drain.  Puree the flesh with a hand held blender, table top blender, food processor or you could get away with a mixer.  Your puree is now ready to use or it can be frozen in zip lock bags for later use.

one 8 inch pumpkin should yield about 3 cups of puree

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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4 Responses to Pumpkin Puree

  1. Pingback: Pumpkin pie from scratch | Recipes from the Black Dirt

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