It’s this time of yr that I begin storing pumpkin puree in my freezer, in quantities of a couple of cup. I’ve learn critiques stating that canned pumpkin puree is simply nearly as good, if not higher, than contemporary. and me, I am at all times prepared to just accept a extra handy shortcut. however all I can inform you is that in my expertise…in my remoted, agoraphobic, lonely expertise…I’ve been most happy with the outcomes of pumpkin-primarily based dishes through which I’ve used the puree from scratch.
To start out, choose a few small pumpkins. the larger, say, jack-o-lantern pumpkins, the extra bizarre flavors and textures you will discover. (though the primary time my mom-in-legislation and I made pumpkin puree, we used an ideal motherly stuff and it turned out very well.)
I feel the one on the left feels the top is close to. it might need one thing to do with the enormous knife proper subsequent to him.
ugh. that is at all times the worst half. sorry guys… however you’re a part of the meals chain. I am simply following the pure order of issues.
Faux it is a pumpkin and minimize off the top close to the stem.
minimize in half like this…
then take a second to look at his insides. fake you’re a surgeon.
repeat with the opposite pumpkin.
Okay, wait a minute. I do know there are vegetarians. I perceive that. and whereas I do not essentially subscribe to the very same set of values as vegetarians, I do perceive the place they arrive from. the animals are candy and cuddly and fellow residents of this earth.
however earlier than we proceed with this personification of greens, is there a perception system that claims that greens are by some means alive? And that if we minimize off their heads, are we committing some type of homicide? I simply wish to ensure that earlier than continuing to the following step. I imply no offense right here at thepioneerwoman.com. I do not wish to shake anybody.
Anyway, like I used to be saying, again to the pumpkin guts…
Utilizing a spoon or ladle, scrape out the seeds and pulp from the middle.
generally it’s important to put a bit of pressure in your elbow – stringy issues like to hold on. and don’t be concerned an excessive amount of about leaving some strings behind. nothing will harm. (translation: I offer you permission to not be thorough).
Place all of the seeds in a bowl and puh-leeeeez do not throw them away. we’ll roast them later.
repeat till all squash items are nearly freed from seeds and pulp.
Place the squash items on a baking sheet (facet up or facet down; I’ve performed each) and roast in a 350° oven for 45 minutes, or till the squash is tender.
That is what it seems to be like when it is performed: simply good and light-weight golden brown. (FYI, I do not drizzle the squash with olive oil earlier than baking, as a result of I would like the puree to be in its purest kind.)
that is what occurs to the pores and skin.
and that makes it fairly straightforward to take away the pores and skin from the pumpkin items.
generally I take advantage of a knife and scrape the “meat” off the pores and skin as I take away it.
I do not wish to sacrifice any of that scrumptious orange goodness. my eyes. they want it.
hold peeling the pores and skin off the squash…
till you may have lots of stuff. and for those who assume I did not break off a bit of this and put it in my mouth, you’re sorely mistaken.
now in case you have a meals processor add a couple of chunks at a time. a blender may also work for those who add a little bit of water. or… you may simply mash it with a potato masher… or transfer it via a potato masher… or course of it via a meals mill. no matter lifts your skirt.
Pulse the pumpkin till utterly easy. now whereas some squashes, relying on the batch you get, might be fairly watery, this one was nearly too dry. I added 3 tablespoons of water through the pulse and it was simply the moisture I wanted.
(Observe that if the puree is simply too runny, pressure it via cheesecloth or a nice mesh strainer to take away a few of the liquid.
pour the puree right into a bowl…
then fill the meals processor with extra pumpkin chunks.
and mash!
and throw him within the bowl along with his fallen teammates.
now! you should use this instantly in any squash recipe you want…or you may retailer it within the freezer for later use.
that is how I retailer my pumpkin:
take a big plastic bag and fold the sides inside out. (this may hold you from staining pumpkin everywhere in the inside the bag, not that that issues as it would ultimately be everywhere in the inside the bag anyway, so why am I suggesting this? forgive me please forgive me ) me.)
I put about 1 cup of pumpkin in every bag; that method, I do know precisely how a lot I am getting once I take a bag out of the freezer.
Seal the bag with only a small opening remaining, then use your palms to flatten the pumpkin contained in the bag to push out any air. see? It is a good factor you folded these sides down so it does not get pumpkin everywhere in the inside the bag, huh?
generally, I even shock myself.
Fill as many baggage as you may, stacking them as you go. retailer them within the freezer till you want them. I do know the freezer police attempt to inform you to solely hold it for six to eight months, however I swear I’ve used yr-outdated freezer pumpkins with nice success.
Do not inform the frozen police. I do not need any hassle.
