256. Pumpkin Puree

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I have mentioned before that utilizing pumpkin in desserts is a strange and foreign concept for me.
But quite often I come across a can of pumpkin puree in the supermarket which reminds me that it is quite common to do so.In addition to that, I came across a post on Natasha’s Kitchen illustrating just how easy it is to make your own pumpkin puree and freeze it for various future uses.
I decided to give it a go, and actually felt baffled why I haven’t done so earlier.
Great opportunity to take advantage of pumpkin season, and the puree may be used for sweet (pie, cheesecake, cake…) or savory (soups or whatever). Just ladle portions in a zip-lock bag, push out the air, seal, and deep-freeze.
You can roast the seeds for a delightful snack.

Ingredients:

Pumpkin

Method:

Preheat your oven to 350°F.
Wash and cut pumpkin in half.
Using a spoon, scrape out the seeds and pulp.

Cut the pumpkin into 8 pieces (or if small, just in half) and place them preferably cut-side down on baking sheets.
Bake for about 1 hour, until fork-tender.
Peel the skin off all the chunks and scoop into food processor.
Process in batches until the consistency of applesauce.
If it’s too watery, you can stain it in a kitchen paper towel lined sieve overnight in the refrigerator.
Use it immediately or freeze puree for later use.
To freeze, place 1 cup of puree into plastic zip-locks, pushing out all the air and sealing them shut.
Store in the freezer until needed.

 

 

 صحة و عافية

 

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