It’s that time of year! With fall harvests, it is time to enjoy pumpkin desserts and treat. Using your own pumpkin puree from pumpkins you harvested makes everything pumpkin even better. Making pumpkin puree is simple but a little messy.
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| Jarrahdaleis a beautiful blue gray heirloom from New Zealand. Wonderful used in winter squash recipes and pumpkin recipes. |
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| Kogigu a Japanese squash with deep ribs and a waxy brownish orange color.
Kogigu Squash |
Pie or sugar pumpkins or winter squash grown specifically for eating are sweeter, less stringy, and contain less water than a pumpkin grown for carving. They are beautiful coming in many shapes, sizes, and colors. They can be used to make puree or roasted using your favorite winter squash recipe.
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| Winter Luxury is a 1893 heirloom that makes smooth velvety puree. One of the best! Unique nettled skin 5-7 lb pumpkins. |
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| Long Island Cheese Wheel |
STEPS TO MAKING PUMPKIN PUREE
1. Select your pumpkin. Use any that do not have stems or appear to be seeping first.
2. Wash outer skin
3. Cut in half and use a ice cream scoop to remove seeds. Save seeds for roasting.
4. Place face down in a cookie sheet with sides or a shallow pan.
5. Add water to the bottom of the pan
6. Roast at 350 for 45-60 minutes until it can be easily pierced with a fork. The roasting time will depend on the size of the pumpkin.
7. Allow it to cool slightly. Scoop out pulp with an ice cream scooper.
8. You can puree pulp in a blender or use a stick blender. You will probably have to add a little water.
9. Store in pint canning jars or freezer bags in the freezer if you are not using it immediately.
Use in your favorite pumpkin recipes for desserts or soups.
