I grow pie pumpkins specifically so I can make my own pumpkin puree to use in the plethora of pumpkin recipes I prepare at this time of the year. Puree is so easy to make, it's hardly a recipe, but if you've never made it before, here are the quick and easy steps. I also do the same for our winter squash - butternut, acorn, delicata - whatever we have.
Heat the oven to 350 degrees Fahrenheit.
Prepare the pumpkins or squash by cutting the in half, lengthwise, and scooping out the seeds and strings {I use an ice cream scoop}. Save the seeds if you'll be roasting them, or, if you have chickens, they will be thrilled to receive this great gift.
Place the halves, cut side down, in a baking pan. Add about 1/2 inch of water to each pan. Cover with foil and bake 45 minutes to 1 hour, or until skin is easily pierced with a fork. {I've had some butternuts take as long as 1 1/2 hours, but not very often}
Remove to a cooling rack and allow to cool to room temperature. Peel the skin away from the flesh, or, alternatively, scoop out the flesh. You can mash with a potato masher or puree in a food processor to achieve your desired consistency. If you are using within the week, the pumpkin/squash can be stored in an airtight container in the refrigerator.
For longer storage, place in a freezer-safe container or plastic bag and freeze. If you'll be using it for specific recipes throughout the year, measure it and place the amount needed in a container. Label it so you know later.
Today is Homemade Living Wednesday! Please check out the Homemade Living posts by these amazing bloggers:
Next week Daisy from Maple Hill 101 and I will be posting along with our newest member, Sue from The Little Acre That Could!
We hope you join us every Wednesday!