I had purchased this neck pumpkin late last fall for a song, but never got around to cooking it off until now. I figured I had better get to it before it passed its peak!
I had never cooked a pumpkin before, so had to do a bit of research before attempting it. I'm happy to report that it was much easier than I anticipated!
Here's the How-To:
Simply cut the pumpkin in half and scoop out the seeds. Then, place the pumpkin halves face down on a rimmed baking sheet, adding some water to the pan to help keep the pumpkin flesh moist. Bake at 450" until you can piece the skin with a fork (about 45 - 60 minutes).
Then, scoop out the flesh out of the shell and puree in a blender.
(My Vitamix has an extra-large jar which worked great for this. I froze the puree in 2 c. quantities so that it's ready to use any time I need canned pumpkin for a recipe in the future.)
P.S. Don't toss the pumpkin seeds - be sure to toast them so you can not only enjoy a tasty snack, but benefit from the nutrients as well!
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