Pumpkin Puree (and Pumpkin Seeds)

28 Dec

Making your own pumpkin puree is pretty easy and completely worthwhile – pumpkin treats made with homemade (rather than canned) pumpkin are amazing.

Ingredients:

one sugar pumpkin (at least 2 lbs)

for the seeds, use whatever seasoning appeals to you: salt, cumin, chile powder, cinnamon, sugar, etc.

Directions:

Cut pumpkin in half using large, strong knife.  Scrape out insides, reserving seeds. You can then cook in either the microwave or the oven.

To cook in the microwave, put half of the pumpkin in a microwavable dish with a lid. Add about 1 inch of water and microwave for about 10 minutes, until soft.  Set aside to cool and repeat with second half.

To cook in the oven, put both halves cut side down in a baking dish.  Cover with foil and bake at 350 degrees for 45 mins to and hour, until soft and easily pierced with a fork.  Let cool.

Once pumpkin halves are cooled, remove skin and puree in a food processor.  Use in any recipe that calls for pumpkin puree.  If you have extra, you can freeze it for later use.

Preheat oven to 200 degrees. Remove all pulp from the pumpkin seeds and rinse.  Dry with a towel and put on a baking sheet.  Season liberally and bake at 200 degrees, tossing every 15 minutes until crispy and golden – about 1 hour.

I used cumin and red chile (my favorites flavors) and a bit of salt.  The seeds also taste delicious with cinnamon and sugar.

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