Just kidding on the Harold thing; we actually bought a fresh turkey.I’d never been a big fan of pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort—and as it turns out, it isn’t much effort at all.This ingredient shopping module is created and maintained by a third party, and imported onto this page.You may be able to find more information about this and similar content on their web site.It’s around this time of year that I start storing up pumpkin puree in my freezer, in approximately one-cup quantities.I’ve read opinions that declare canned pumpkin puree just as good as, if not better than, the fresh stuff.The larger they are—for instance, jack-o-lantern pumpkins—the more you’ll run into weird tastes and textures.(Though the first time my mother-in-law and I pureed pumpkin, we used a big motherin’ thing and it turned out just fine.).And while I don’t necessarily subscribe to the exact same set of values vegetarians do, I do understand where they’re coming from.With a spoon or a scoop, scrape out the seeds and pulp from the center.Repeat until all the pumpkin pieces are largely free of seeds and pulp.(FYI, I don’t drizzle the pumpkin with olive oil before baking, because I want the puree to be in its purest form.).And that makes it pretty easy to remove the skin from the pumpkin pieces.Sometimes I use a knife and scrape the “meat” from the skin as I peel it back.And if you think I didn’t break off a chunk of this stuff and pop it right into my mouth, you’re sorely mistaken.Now, while some pumpkin, depending on the batch you get, can be quite watery, this was almost too dry.I added in 3 tablespoons of water during the pulsing and it was just the moisture it needed.Grab a large plastic storage bag and fold the edges outward.IT’S A GOOD THING I HAD YOU FOLD THOSE SIDES DOWN SO YOU WOULDN’T GET PUMPKIN ALL OVER THE INSIDE OF THE BAG, HUH? .

How to Cook a Pumpkin (+ make pumpkin puree!)

It turns out homemade pumpkin puree is absolutely delicious, easy to make and so much fun!This method is perfect for cooking up cubes of pumpkin to use in recipes like a tray of roasted veggies.Use a spoon to scoop out the pumpkin seeds and discard or save for roasting.Use a sharp knife to cut off the skin of the pumpkin as best you can, it should come off fairly easy.Place pumpkin cubes on a large baking sheet lined with parchment paper .Drizzle with olive oil and season with salt and pepper (add any other spices you’d like!).Roast at 375 degrees F for 30-35 minutes or until pumpkin cubes are fork-tender, flipping halfway through.You can also add it to soups and curries or in any recipe that calls for winter squash.For a savory recipe, rub the pumpkin with olive oil and sprinkle some salt and pepper.Place pumpkin flesh side down on a parchment lined baking sheet.Peel off the skin and add the pumpkin flesh to a blender or food processor.To freeze: instead of putting your containers of pumpkin puree in the fridge place them in the freezer for up to 6 months. .

What types of pumpkins can you cook with?

The pumpkin’s gorgeous orange hue makes any dish it’s added to as visually appealing as it is appetizing.Since pumpkins are part of the squash and gourd family, there are plenty of varieties to choose from and new breeds being introduced to the market.There's a reason this pumpkin's name includes the word "sugar" — Photo courtesy of Getty images / bhofack2.They stay relatively small, weighing around 2 to 4 pounds, and when you cut them open, you’ll find a dark orange interior that is sweet and smooth.They’re great for roasting whole, cutting open and adding to salads or casseroles, and can be blended perfectly to make a creamy pumpkin soup.They’re tan in color like a butternut squash and are more wide and flat than an average round pumpkin.They’re not commonly found at grocery stores and are a rare find at farmers markets, but you can grow them from seeds in your own garden.It’s quite wide and flat, with a more exaggerated shape than the Long Island Cheese, and it’s a very bright orange color.Aside from its yellow and green streaked skin, the Pepitas Hybrid looks like a pumpkin, but it’s not really grown for its flesh.If you’ve ever been to a county fair where there is a pumpkin growing contest, it’s usually the Dill’s Atlantic that wins the blue ribbon.To get them to grow so big, they need extra water which means their creamy flesh is great for purees, soups and stews.The bumpy red skin is quite hard and difficult to remove, but the flesh is incredibly dense making it a good pumpkin to roast whole or cook in chunks.Because it's such a hard and dense pumpkin, it stays fresh for a few months as long as it's stored properly. .

How to Cook Pumpkin: A Step-by-Step Guide

Some are round, some are small, some are large and fat, some oblong, and some orange, beige, or even white.And remember, pumpkins have a long shelf-life (around 2 months) so buy a few extra and keep them ready for later in the season.After you’ve picked your pumpkin, you’ll want to keep it stored in a cool, dry place until you’re ready to make some magic in the kitchen.To bake, roast, and steam, cut in half and scoop out the guts and seeds (save them and make roasted pumpkin seeds) Season or leave them plain and cook to your preference.Just like all types of winter squash, sugar pumpkins can be baked, roasted, boiled, stewed, steamed, and pureed.For the best flavor, however, I recommend slathering the skin and flesh in a little oil and baking or roasting in the oven.Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.Use a pastry brush to coat the pumpkin halves with oil then sprinkle with salt and pepper, if using.Remove the baking sheet from the oven and allow to cool for 5 minutes before scooping out the flesh or peeling away the skin.Stuff with your favorite whole grain, dried cranberries, and other roasted veggies for a complete meal or satisfying side dish.Blend together with some cooked onion, celery, and carrots to make a deliciously healthy pumpkin soup.Follow The Forked Spoon on FACEBOOK PINTEREST for all of the latest recipes and updates.▢ pinch of salt and black pepper - optional Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350 degrees F. Line a rimmed baking sheet or small roasting pan with parchment paper.Cut pumpkin in half lengthwise (from stem to tip) using a steady sharp knife.Use a sturdy spoon to scrape and scoop the seeds and stringy bits from the center of the pumpkin (save for roasting or discard).Brush the pumpkin flesh and skin with approximately one tablespoon oil then sprinkle with salt and pepper, if using.Remove the baking sheet from the oven and allow to cool for 5 minutes before scooping out the flesh or peeling away the skin.Raw, whole pumpkins can last for up to 2 months when stored in a cool, dry place.Nutritional Information Calories: 41 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 1 mg | Sugar: 1 g | Vitamin A: 28 IU (Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.).


How to Cook Pumpkin (Homemade Pumpkin Puree)

Try this pumpkin puree and peanut butter recipe for dog treats!Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture.For a savory pumpkin puree, add a pinch of pepper before baking.Homemade pumpkin puree has a naturally sweeter milder taste compared to canned.Puree chunks of pumpkin in a blender, a food processor, or use a potato masher.To freeze, scoop the cooled puree into freezer bags, leaving two inches for expansion.Or, freeze puree in ice cube trays, then empty them into a freezer bag.Pop on out to add to a smoothie, or to make any soup, sauce, or stew rich and creamy! .

How to Cook a Fresh Pumpkin

On the other hand, it is awfully nice to look around on a January morning, and find that we have all I need to make a great dinner – right down to the dessert.They have drier flesh, and thicker walls than a pumpkin you would use for decorating, or to make a jack o’lantern.Pumpkins will actually keep a few months if you have a dry, cool place to put them, where there is no danger of them freezing, and generally speaking, they will have better flavor as they age.Line a large, heavy baking sheet with parchment paper, and set the oven to about 400º.Knock the stem off the pumpkin by tapping it against the counter, or hit with something heavy, like a rolling pin.Bake the pumpkin for 45 minutes to an hour, until a sharp knife easily pierces the side.I lay a piece of plastic wrap over the pumpkin, place a small plate on top, and then weigh it down with some cans – that speeds things up quite a bit.In fact, after an hour, I take off the weights, and stir it around some, then put the plastic wrap, plate and cans back on top and leave it until it stops dripping completely.I do usually put it back in a mesh strainer for a few minutes, because there is always a little more liquid, and if you leave it in, your pie or whatever might end up on the watery side. .

Don't toss it! 14 delicious uses for Halloween pumpkins

The ideas below will delight your taste buds, save you money, and help keep pumpkins out of the landfill.It’s now standard to eat tomatoes in January, but pumpkins typically don’t make their culinary appearance until the actual harvest season, from late summer through fall.Each year, thousands of acres of farmland are used to grow Halloween pumpkins only to have tons of jack-o’-lanterns sent to the landfill once the holiday is over.Pumpkins are only one small part of the staggering amount of food waste in the United States.In fact, 50% of all the food we Americans buy ends up in the trash can.Now, with that info in mind, here are a bunch of delicious uses for Halloween pumpkins that are WAY better than putting them in the trash!Pumpkin seeds can be scooped out with a spoon, tossed with a little olive oil and salt, and baked or wok-fried to create a healthy and delicious snack.After you’re done using your jack-o’-lantern as a decoration (and you’ve removed the seeds for eating as per tip #1), you’ll want to make pumpkin puree.Whole pumpkins can be stored for many months, but once they’ve been carved, they should be used within a few days.It may sound a bit odd at first, but pumpkin pickles are actually really tasty.Pumpkin chili is a delicious and seasonal way to warm up on a chilly fall day.We can say with certainty that this pumpkin chili with turkey and black beans recipe is amazing.They’ve got the flavor of pumpkin pie but are great for on-the-go, making them an excellent seasonal snack for kids.Homemade pumpkin bread or muffins are sure to be a hit at any fall gathering, especially if you toss in a few chocolate chips!Just be sure to do your research or talk to your veterinarian before making changes to your pet’s diet.Pumpkin butter is quick to make and can be eaten on toast, crackers, or frozen for later use.Disappearing whole wheat pumpkin spice pancakes will have you and your kids scrambling for a seat at the breakfast table.Rather than treating them purely as a throw away holiday decoration, utilize them as the nutritious, delicious, history-rich food that they are. .


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