Thursday, November 1, 2012

# 55 Penelope Pumpkin morphs into pumpkin puree...

If you decorated (instead of carved) your pumpkin this year, try making pumpkin puree by following these instructions from Joanne Smith, co-author of The Big Cook, Volume One.

Wash pumpkin.  
Microwave: 5 minutes on high (to soften shell).
Cool; slice open.  Take out seeds.

Cover both halves.
Microwave 5-8 minutes on high until pulp is tender.  


Cook in oven, cut side down on a baking sheet with a small amount of water,
for 20 - 30 minutes at 325.

Cool.  Scrape pulp out and puree (blender, food processor or fork).   Freeze in one or two cup portions.


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