Each year, eighty percent of the pumpkins grown in the US are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular fall item, however, the soft, slightly sweet flesh of fresh pumpkin is an excellent dish when baked, boiled, sautéed, steamed, or microwaved. . Pumpkin seeds can also be roasted to create a wonderfully tasty and healthy snack.
This article will discuss the process of selecting the right pumpkin for cooking and the technique for making homemade pumpkin puree.
Selection and storage of fresh pumpkin…
How to prepare homemade pumpkin puree…
The following recipe will produce a minimum of 1-3/4 cups of puree, which is equal to 1 can (15 ounces) solid-pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups of cooked pumpkin puree.) Any leftover puree can be frozen; see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe that calls for solid-pack canned pumpkin.
1. Choose a pumpkin with 3 to 4 pounds of sugar (“pie”) to prepare the puree. (Under no circumstances cook or eat a carved Halloween pumpkin as cut surfaces breed bacteria.)
2. Preheat oven to 350F (175C).
3. Just before baking, rinse squash under cold water to remove any dirt or debris from outside of squash; dry with a cloth or paper towel.
4. Cut pumpkin in half and remove seeds and stringy fibers by scraping inside with a metal spoon. Discard the fibers and save the seeds for toasting, if desired.
5. Rub the cut surfaces of the squash with canola oil and place the 2 halves (cut side down) in a roasting pan. Add 1 cup of water.
6. Bake in preheated oven until squash flesh is tender when pierced with a knife (approximately 90 minutes).
7. Remove the squash halves from the oven and place them on a cutting board or other flat surface to cool.
8. When cool enough to handle, scoop baked flesh from each squash half with a spoon.
9. Puree pumpkin in a food processor fitted with a metal chopping blade or puree by hand.
10. Put the puree in a colander lined with a paper towel or a coffee filter and place over a deep bowl. Drain, stirring occasionally, until puree is as thick as canned pumpkin, about 1 to 2 hours. (Important: Do not allow cooked squash to sit at room temperature for more than two hours in the pureeing process.)
Note: Pumpkin can also be cut into chunks and steamed or cooked in boiling water until soft. Remove the pulp from the shell, then puree or run through a food mill or food processor. Because this technique produces a more “watery” puree, it’s important to drain off any moisture as mentioned above, or gently heat in a heavy-bottomed saucepan to remove excess water before using.
How to preserve pumpkin puree…
Homemade pumpkin puree freezes beautifully for later use.
Freeze:
1. Let the prepared puree cool completely.
2. Measure puree into 1-3/4 cup portions and place in clean, lined freezer containers (leaving 1/2-inch headspace).
3. Label, date and freeze for up to one year.
Cooking With Pumpkin Puree…
Pumpkin puree is not only an excellent source of vitamin A, low in sodium and fat free, but it is also very versatile. Whether pureed homemade or canned commercially, it is an ingredient that can be used to prepare endless cakes, pies, cookies, muffins, sweet bread, pancakes, creamy soups and elegant bisque recipes.
Why not try mixing some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider jazzing up your regular mashed potato by mixing it with some pumpkin puree and sour cream. Just be creative and use your imagination; Also note that most recipes that call for winter squash or sweet potatoes can be successfully prepared by substituting squash.
Copyright 2005 Janice Faulk Duplantis