Pumpkins tumbling onto our farm stands in autumn are delicious throughout our winter months. Developed by the Indians as a sturdy source of nourishment, often incorporated into porridges and stews, pumpkins have tough hard skins, enabling them to be stored for several months.
Use sugar pumpkins or cheese pumpkins, which have the tastiest flavors. Sniff for the best aroma when choosing your pumpkin. Miniature pumpkins usually have a lovely flavor. Kids may enjoy the cooking process with minis.
About 4 cups of pureed pumpkin.
3 lbs of fresh pumpkin, cut into slices or wedges
butter or oil
Lightly brush pieces of fresh pumpkin
Place in a roasting pan and cover with foil
Bake at 400o for 1 ½ - 2 hours, until tender
Scoop out pumpkin and puree in blender or food processor
Drain water from puree overnight ( 8 hours)
Puree keeps for 2 days in the refrigerator, can be frozen for a month or more
More simply put
Cut pumpkin into pieces, peel, steam, drain well, mash or put into blender.
Use puree in soups, pies and risotto.