January 31, 2011

What to do with a 10-pound pumpkin…

This is the first post in a series: “what to do with a ten-pound pumpkin.”

Come January, when you find yourself with a large pumpkin or winter squash that’s been hanging around since fall but without a particular plan of action, you can roast and puree the pumpkin – either to use immediately or to freeze for later use.

My next few posts will cover just a few of the many wonderful things you can do with fresh pumpkin.  For more ideas, check out some of my past posts:
Mashed Winter Squash
Pumpkin Bread
Pumpkin Ravioli

Fresh Pumpkin Puree
printable recipe

Preheat oven to 400°F.

Cut pumpkin into manageable sections (4 to 8 pieces, depending on pumpkin’s size).  Scoop out seeds and fibers and reserve for later use (if making soup, see here for broth recipe).


Brush or rub pumpkin with oil and place flesh down in a large roasting pan or half sheet pan. 


Roast until pumpkin is fork-tender (30 to 45 minutes, depending on size of pieces).  Once pumpkin has finished roasting, set aside to cool.  

When roasted pumpkin is cool enough to handle, scoop out flesh from skin using a spoon.  Use a knife to remove any remaining skin. 

Puree pumpkin in a food processor until smooth, in batches if necessary.  (Pumpkin will keep in the refrigerator for several days or in the freezer for several months.)


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