Monday, November 12, 2012

Roast Pumkin Puree

Such cute pumpkins! Pumpkins soon to be shoved into the oven and roasted, then put through the food processor until it's hardly recognizable as the baby pumpkin face pictured above. And who said that vegetarian's aren't ruthless??

But pumpkin (and other squah) puree is pretty much my favorite thing right now. I bought 6 baby pumpkins like this, 2 acorn squash, and a butternut squash at the farmer's market two weeks ago, and have used all of my pumpkin already!

Things they've gone into:
Gruyère Pumpkin Risotto
Pumpkin Cream Fettucchini
Chickpea Ginger Pumpkin Patties
Pumpkin Frozen Yogurt
Rosemary Balsamic Pumpkin Seeds

Roast Pumkin Puree
from The Pioneer Woman Cooks

2 small pumpkins

1. Pre-heat oven to 350F.
2. With a butcher's knife, take out the stem (like when prepping to carve a pumpkin), but cutting the smallest possible area to take out the stem.
3. Cut the pumpkins in half, scoop out the seeds (save for roasting later), then cut each half into thirds.
4. Place all the pieces on a baking sheet skin-side down/cut-side up, and bake for 45 minutes, or until fork tender and golden-brown.
5. Scoop out the flesh from the pieces and place in a food processor. If your pumpkin is older/tougher, the skin will probably peel right off. Chop the pieces up before putting into the processor if this is the case.
6. Process until completely smooth (5 minutes), pushing down large chunks if they don't readily process.
7. Store in the refrigerator until needed, or place into re-usable containers in pre-measured amounts and freeze until needed.

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