KAF Pumpkin Puree
photo by Bonnie G #2
- Ready In:
- 1hr 15mins
- Ingredients:
- 2
- Yields:
-
2 cup
- Serves:
- 6
ingredients
- 1 sugar pumpkin
- 1 tablespoon oil
directions
- Pierce your pumpkin all over with an ice pick or sharp-pointed knife – you want to get into the hollow interior.
- Microwave the pumpkin for about 10 minutes. Why? Because it cuts the oven-baking time just about in half. If you don’t have a microwave (or don’t want to use it on your pumpkin), you can skip this step.
- Notes: There were reports the stem of the pumpkin caught fire in the microwave, so best to remove the stem, if you’re worried. And, if you’re baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets. Skip the microwave step above, and simply bake in a 350°F oven until tender.
- Cut the pumpkin in half, and scoop out the seeds, Save the seeds; you can roast and snack on them later.
- Place the pumpkin, cut-side down, on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 45 minutes (for a 5-pound pumpkin), until the pumpkin’s flesh is easily pierced with a fork.
- Remove it from the oven, scoop out the flesh, and purée it in a food processor; or simply mash it.
- Place it in a sieve, put a plate on top, and weigh it down. Set it over a bowl to catch the juice. Let the purée drain for 30 to 45 minutes, until it’s thick. Oh, and save the juice if you like, too; you can use it in bread dough, where it adds healthy beta-carotene.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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