With Fall quickly upon us and all the lovely pumpkins and squash available in the Harvest packs, I couldn’t resist roasting one.
The process is simple, and the results are well worth the effort. No more canned pumpkin puree for me!
Start by scrubbing the pumpkin/squash, pop the stem off and pierce the skin in several places with a knife so that the steam can escape while baking.
Place the baking rack in the lowest position, preheat the oven to 350*.
Add water to the baking sheet. Bake for 45-50 minutes, or until a knife goes into the flesh easily.
Cut the pumpkin/squash in half and allow to cool.
Using a spoon, scoop out the seeds, (these can be set aside and roasted for a snack) pull the skin from the flesh.
Place the pumpkin/squash into a bowl and use a potato masher to puree the flesh. (you can also run it through a food mill for a finer consistency)
Thats all there is to it. Now what to make? Pies, bread, cakes, cookies, soup, pasta, ravioli…
The puree can be frozen for later use, I usually put 2 cups in a freezer bag, that is about the equivalent of a can of pumpkin puree.
Home Cook & Wife