Wednesday, October 30, 2013
Roasted Pumpkin Puree and Toasted Pumpkin Seeds
Last week was so busy that we didn't have time to carve pumpkins. We normally carve pumpkins every year so I was a little bummed. When I was at the grocery store the other day, I picked up a small pie pumpkin. I had intended for it just to be a nice little fall decoration but decided to hack it up and roast the seeds and make some homemade pumpkin puree.
Has anyone else ever made homemade puree out of a pumpkin? It is really quite a simple process. Wait. I take that back. There is one very difficult part and that is cutting the pumpkin open. It felt like I was cutting through steel and I'm surprised I didn't slice a finger off. At one point, I even considered taking an ax to the thing. So do you want to make some homemade pumpkin puree now? Sorry for scaring you. Once you get the sucker open, it's all smooth sailing from there. Just make sure you use a sharp knife and be careful.
I have always gotten my pumpkin from a can so it made me feel very pilgrim-like to roast it from scratch. After conquering that, I feel like I could live off the land. Maybe I will harvest and grind my own wheat next. You never know... I'm crazy like that.
Then I portioned put the remaining puree into Ziploc sandwich bags and placed in the freezer for later use.
Roasted Pumpkin Puree
1 4-5 pound pie pumpkin
Preheat oven to 400 degrees. Remove stem and slice pumpkin in half. Remove the seeds and guts until the pumpkin is clean. Save the seeds.
Place the pumpkin halves skin side down on a foil lined baking pan. Roast in oven for about 45-60 minutes or until the flesh is perfectly soft all the way down to the skin.
Remove from oven and scoop flesh out into a food processor. Blend for about 1-2 minutes until mixture is completely smooth.
Portion out puree into one cup servings, place in baggies and freeze for later use.
Toasted Pumpkin Seeds
1-2 cups pumpkin seeds
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Remove seeds from the flesh of the pumpkin. Clean off any flesh from the seeds, place them in a colander and rinse. Turn out onto a few layers of paper towels and let them dry.
Place seeds on lined cookie sheet and toss with oil, salt, pepper and garlic. Bake in oven for 10-15 minutes. Remove from oven and let cool. Store in an airtight container to make the last longer.