Pumpkin Puree 2007

October 22, 2007

Pumpkin Puree 2007

If you search for pumpkin recipes you will find that most
call for canned pumpkin. It is easy to make your own
pumpkin puree to freeze and use in recipes.

To begin, cut your pumpkin in half and scoop out seeds and fibers.

Oil the interior and set the cut sides down on a baking sheet.

If the halves are too large for the sheet, cut them into
quarters, or smaller, to make them fit. Make sure to coat
flesh with oil.

Bake at 350 degrees for 1-1 ½ hours, or until tender.
Once cool, scrape flesh off of skin and mash
by hand or in a food processor.

Set in a colander lined with cheesecloth or coffee filters and cover
with a large plate or plastic wrap.

Place the colander in a bowl and place in refrigerator overnight to drain.

Measure out one cup per small freezer bag and freeze for convenient use
later in recipes. Keeps well in freezer for several months.

Any winter squash can be prepared this same way and
used in place of pumpkin in your recipes.

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