It appears that most of us in the food blogging world are madly in love with pumpkin. This, my friends, is a good thing. There can never be such a thing as too much pumpkin! (On the other hand, this is also my philosophy about garlic -- and that theory is disputed with impressive frequency. How can there possibly be too much garlic or too much pumpkin in the world?! It's impossible! Ah, but I digress.)
While I'm a big believer in stockpiling canned pumpkin to use once it goes out of season, I also like to make fresh pumpkin puree while these glorious things are in season. It's impressively easy -- I know that sounds about as plausible as a resurrected Abe Lincoln being the next Carson Daly, but trust me on this. Adding to which, the pumpkin stores in the fridge for a good long time without the added worries about BPA in can lining.
Step 1: Cut the punikn' in half (you'll need the biggest, most badass knife in your arsenal for this task. This is the hardest part of the whole process, but it's all coasting from here!):
Step 2: Scoop out the pulp and the seeds.
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| "We feel so empty inside..." |
Step 3: Place pumpkin halves face-down in a baking pan filled with 1/2 - 3/4 inch water. Bake at 350 for 20-25 minutes, or until the flesh is tender.
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| Gasp! Orange and blue: Broncos colors! GET EXCITED! |
Step 3: Scoop out the pumpkin, et voila! It's soft enough to puree by mashing it with a fork, or you can keep it in its quasi-chunky form for pumpkin curry and other delectable dishes.
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| "Why do I suddenly feel so hollow?" |
Step 4: Allow yourself to get pretty effing stoked about all this pumpkin. Happy dances are encouraged.
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