Fall is in full swing here. The leaves are off the trees and we start most mornings with a fire. Our spare fridge is full of enough local onions, garlic and potatoes to last until spring. The onion sets I planted to provide green onions through the winter are up and looking perky. Winter salad mix and arugula are flourishing under hoops covered with frost cloth. The kale is going to town on it’s own since freezing temps don’t bother it a bit. The produce shelves are filled with pumpkins, Brussels sprouts and winter squash. I love fall and the foods that it brings.
I didn’t grow pumpkins this year, but wanted to get a head start on Thanksgiving pie-making by preparing the puree now. I brought home a bunch of the Sugar Pie variety of pumpkins; perfect little pumpkins with great flavor for pies, cakes, breads or just eating roasted or pureed. They weigh 2-4 pounds, produce three to four cups of puree and are cute as a button. Of course you can get pumpkin puree in a can, but puree is an easy thing to make from scratch and is truly worth the small amount of effort required. You’ll want to eat the stuff with a spoon! I gave my husband a taste of the puree and he said it might need a little more sugar. It was so rich and flavorful that he thought I had already dolled it up for pie filling!
Roasted Pumpkin Puree: Preheat oven to 400F. Rinse and dry the pumpkin. Beware: pumpkins are slippery devils when wet, so dry before you attack with a sharp object! Using a sturdy knife or cleaver, cut off the stem and cut the pumpkin in half vertically. Scoop out the seeds and fibers and feed to your chickens or toast the seeds for a tasty snack. Put a piece of parchment paper in a rimmed baking dish or cookie sheet and oil the parchment with olive or vegetable oil. Place the pumpkin halves, cut side down, on the parchment. Bake for 30 minutes and check for doneness. A fork will go right through the skin and pulp when they’re ready. I usually let then go a few more minutes so that the flavor concentrates and the flesh starts to pull away from the skin.
Remove from the oven and scoop out the pumpkin flesh. You can let the pumpkin cool first if you’d like. The cook gets to consume as many of the caramelized brown edges as she wants to! Puree the flesh in a food processor or run through a food mill until smooth. It’s now ready to serve as a side at dinner or to bake into all kind of goodies. The puree will keep for days in the fridge and freezes beautifully. I freeze it in jars, leaving an inch or two of airspace at the top for expansion. You can use your favorite freezer container or a resealable freezer bag. The bags can be frozen flat on a cookie sheet and then stacked for compact storage.
Now that wasn’t too hard, was it? You just won’t believe how good this stuff is! Some of this batch of puree went into Martha Stewart’s Pumpkin Cake with Brown Butter Icing. I made it for my pumpkin-loving niece and it was a hit with the whole family at Sunday dinner. The last sliver tasted pretty good breakfast too.
Happy fall to you. Now run out and get yourself a pumpkin!