Wednesday, January 16, 2013

Pumpkin puree

So, what's the flip side of digging thru pumpkins & gathering/drying seeds? 
You're left with lots of actual pumpkin to process.
Today was the big fat-daddy-15-inch pumpkin.
I ended up with exactly 1.5 gallons of puree.

Quarter & roast in a 350 oven for about 45 minutes.
Scoop the soft pumpkin out of its shell
& ziz for a couple minutes in the food processor.

I'll freeze in 2 cup packages.
Ready for muffins, bakes, pies...
Ever had pumpkin stuffed ravioli?!

1 comment:

Nicole said...

you won't regret it ;)