Pie pumpkins are also called sugar pumpkins, but the perfect pumpkin for pumpkin puree for baking and cooking. Simply cut the pie pumpkins in half, and roast in a baking dish/pan at 350°F for 45-50 minutes. The best tool to clean the pumpkins is my melon baller.
I lay the cut side down, and prick the skins with a fork a few times prior to baking. Allow them to cool, scoop the pumpkin off and puree in a food processor. Freeze in air tight containers.
One of our favorite dinners, using pumpkin puree, is pumpkin/sage macaroni.
Our family motto - use it up! Don't forget to save those seeds. Roast them, and toss the rest of the pumpkin innards to the chickens for a nice fall treat. Nothing wasted.
Our favorite recipe for roasted pumpkin seeds: Whiskey Bacon Roasted Pumpkin Seeds (any whiskey will work)
I know many of my followers already know how to roast and puree pumpkin, so I'm sorry if it's a repeat for you.
I love roasting pumpkins for puree. I think you can also use it like a vegetable like sweet potatoes or Butternut squash. I wouldn't mind cutting some into cubes and baking them and see how they turn out.
ReplyDeleteTracy, I would think you could.
ReplyDeleteLooks yummy and can always use good ideas and reminders.
ReplyDeleteThank you Lisa!
ReplyDelete