Monday, October 7, 2013

Sugar pumpkins - bake your own pumpkin!


Welcome to Pumpkin Week on my blog! Let me introduce you to sugar pumpkins, they are about 2 to 4 pounds, thus much smaller than the pumpkins you buy for halloween carving. They are sweeter and don't have that stringy flesh carving pumpkin have so they are perfect for all your pumpkin dishes.

They only cost $2 each but make sure your cashier knows you're not buying a carving pumpkin and rings it up correctly, that happened to me and I saw she had charged me $8 for a little pumpkin! I prefer to buy sugar pumpkins instead of canned pumpkin because the taste is really quite different from fresh pumpkin and I've found that all my pumpkin recipes come out tasting different as well. Not to mention the orange color between fresh and canned pumpkin is totally different!

My goal is to show you how simple it is to prepare a sugar pumpkin so you're not daunted by this task. It does take some time but totally worth the effort for the better flavor of fresh pumpkin.

Directions:

  1. Preheat the oven to 350F and grab a sharp knife.
  2. Slice the stem off first so you don’t have to slice through the stem, then slice the pumpkin in half.
  3. Scoop out the seeds & guts with a spoon, you can save the seeds for roasting if you want, though I've never had success with this. lol
  4. Place pumpkin face down on a baking sheet.
  5. Roast for about 50 minutes or until you can poke a fork easily through it.
  6. Let the pumpkin cool for 10 minutes then scoop out the insides and store in tupperware.
  7. Leave in fridge overnight to chill some more then place the pumpkin flesh in a food processor to blend to make it smooth for a puree.
1 small sugar pumpkin should make enough puree to equal one 15-oz. can.
   

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