Pumpkin Puree

I was quite surprised to return home after a five week vacation to find that the tiny pumpkins from our garden had turned beautifully orange and were showing no signs of rot. So I decided to try making my own pumpkin puree. Now I just need to decide what to make with it...

From Martha Stewart

One or more fresh pumpkin

Preheat oven to 400 F. Cut off the pumpkins stem and cut in half lengthwise. Remove the seeds with a spoon. Place the pumpkins on a large baking sheet, cut side down. Roast for about one hour or until tender. Remove from oven and allow to cool.

Pull the skin off the pumpkin or scoop out the inside flesh. Place the pumpkin flesh inside a blender or food processor and blend until smooth.

Line a colander with a double layer of cheesecloth. Transfer the pumpkin puree into the cheesecloth. Allow to drain for at least four hours or until firm.

Store the prepared puree in the refrigerator or freezer.


Amy


Tip: Instead of cheesecloth you can use paint strainer bags that can be purchased from your local paint store. They are typically plastic which means they can be easily washed and reused!