How to Cook with Pumpkins
Well folks, fall is here and I couldn’t be more excited. I wait all year for this time – the pumpkins, the mums, the leaves, the cool nights, the bonfires, and best of all the food. I love everything pumpkin. It could be a pumpkin spice latte, pumpkin muffins, pumpkin bread, pumpkin pie – I don’t care I will eat it.
My normal routine is to pop open a can of pumpkin and use that to flavor my goodies, but this year I’m going to go big. No longer will these pumpkins solely adorn my porch, I’m going to cook with them. Local and organic pumpkins have so much flavor! You can make pumpkin puree that can be substituted for a can of puree in any recipe. 1lb of pumpkin will yield about 1 cup of puree. Or get creative and use in savory recipes. So this year don’t opt for the can – join me in enjoying these fall jewels.
Cooking with Pumpkins 101:
It’s best not to use the Jack O Lantern pumpkins for cooking. They have a bitter and watery taste that doesn’t do much when it’s cooked. So grab some mini-pumpkins or the UFO shaped ones for that rich sweet flavor.
To make pumpkin puree that you can use in recipes, it is best to boil or steam the pumpkin and then puree in food process or with hand blender. Peel and cube the pumpkin and steam in basket for 25 or until tender, then puree. Bag and freeze for later use.
To roast pumpkin for a delicious side dish, you can do it several ways. The basic way is to leave it in quarters or chop into chunks, drizzle with olive oil and your favorite seasonings and then place in a 450 degree oven and roast for 30-40min. To finish them off, caramelize the pieces on the stove with a butter and brown sugar glaze.Recipes:
Pumpkin Puree from The Pioneer Woman – detailed recipe and pictures
What are some of your favorite pumpkin recipes?
For a myriad of pumpkin recipes, check out my Pinterest Board of Pumpkin Recipes