Tuesday, November 17, 2009

A quick and easy how-to on making pumpkin puree

Once you use this recipe to roast pumpkin puree, you won't want to use the canned stuff. I used to be really intimidated by pumpkins and roasting them, but it's literally as easy as cutting up the pumpkin and roasting in a hot oven. Try it with your pumpkins today!

The finished product

Cut up pie pumpkins (smaller versions of pumpkins). Put on a baking sheet with aluminum foil with 1/2 cup of water.

Roast until fork tender, 40 minutes. Take a spoon and take the pumpkin goodness out. It's yummy, carmalized goodness. Freeze or use within 4 days. I like to put 1/2 cup of puree in the kids' macaroni and cheese. They never know it's there and they get some veggies.

Don't waste the seeds!

Brandon loves eating them. Take the seeds out of the pumpkin and wash in a colander. Pat dry. Pour 2 tablespoons of olive oil over seeds. Season with kosher salt and chile powder. Roast until crackly and toasted 20 minutes.

Scooping out the seeds from the pumpkin and toasting them makes a great snack or treat for your salad.