Pumpkin, Again

Pumpkin Puree Cut a sweet pie pumpkin in half. Remove the seeds and strings from the center.

Place the pumpkin cut side down on a baking sheet. (The few times I tried it cut side up, the pumpkin was stringy. I don't know if it was related or not, but when I roast them cut side down they're not stringy).

Bake at 350F (or Celsius equivalent (I'm too lazy to look it up)) until it's done.

To test for doneness, poke it with a fork (it'll be tough going through the skin, but if it's done, the flesh underneath will be nice and soft).

Let cool, then turn the halves over (carefully- I've had the skin come right off and leave a half-sphere of cooked pumpkin on the baking sheet) and remove the soft flesh. Mash with a spoon, potato masher or egg beater. You can also run it through a food processor if you want it even smoother.

jenn

-- Jenn Ridley snipped-for-privacy@chartermi.net

I follow these same basic directions but with the addition of putting an inch or so of water in the baking dish. I use my "witch's hat" mill to puree the pumpkin after it cools a bit (keeps the skin and strings from getting through)--I ruined several Foley food mills before switching to the witch's hat. Figure on an hour or so to bake. Freezes beautifully (I freeze 2 cups in a 1 quart freezer bag as that amount is most common). Use "field pumpkins" for best flavor--tan to brown rather oblong pumpkins with thick, rich, deep-orange flesh. Try the pumpkin warm with a little butter and brown sugar (like sweet potatoes) or with a little italian sausage, sage, salt, and pepper over pasta (idea stolen from PBS cooking show--Michael Chiarella's Napa).

PAX! Greg