Groovin' in the kitchen, dancin' in Missoula.
Ok, so I kinda stole that title…from myself. I think I’ve got a good thing going on, so why stop now? I roasted a butternut squash the same way I roasted the pumpkin. I also pureed it, exactly the same way as the pumpkin. But […]
How do you know when something’s deliciously awesome? When there are no leftovers. Remember the homemade pumpkin puree? I mixed it with this stuff Then added more stuff And then poured it into a pie crust. . It became something serious. Something warm and seasonal. Just […]
A cute one, much like this 6ish pound sugar pumpkin.
What would you do with it?
Carve it?
Roast the seeds?
You could do that, but here’s something else you could do…
Cut off the top
Cut it in half
Scoop out the seeds and the stringy bits
Place the pumpkin cut-side down on a greased baking sheet
Roast it for about an hour and twenty minutes (less, for a smaller pumpkin) at 350F
Make sure it’s incredibly tender
Scrape out the mushy flesh
Maniacally play with the roasted skin.
Ok, that was just me.
And, ewww.
Transfer the pumpkin to a food processor
And create homemade, fresh pumpkin puree.
Hmmmm, now what do you think I can do with this?
😉