s the sunlight fights to peek through the clouds on a crisp fall day like today, I begin to find myself drawn to more warm and savory flavors including that of the well-loved pumpkin squash. I doubt any other fruit has quite the cult-like following of the pumpkin and nowadays it sneaks into our coffee drinks, donuts, soups and even our autumn scented candles-- don't mind if I do! And hey, with all that beta carotene whose complaining? Not this girl!
So in honor of my most beloved winter squash I now present to you homemade pumpkin puree, my solution to the "Great Pumpkin Shortage of 2011 and 2012" (a term I coined for when my grocery was out of canned pumpkin - I shan't be caught unprepared again!)
Preheat oven to 350 degrees.
Begin with two pie pumpkins. Cut them both in half and deseed thoroughly. Its important to get all of the mushy stuff but save the seeds, roasted they make a tasty high protein snack!
Place the pumpkin cut side down on a cookie sheet lined with parchment and allow to cook at 350 degrees for 45 minutes.
After 45 minutes check the pumpkin with a fork to ensure it is tender and remove from the oven. Allow the pumpkin to rest until it is cool to the touch.
Scoop the flesh of the squash away from the rind with a spoon and place flesh in a food processor (or a blender would work). Blend until no large bits remain but before pumpkin becomes soup-like. Store in cans or freezer bags. I like to make large batches and freeze excess for later in the season. Allow the flavors of fall to help acclimate your palette and body to cooler days and many crunchy leaves to come.