 |
Pumpkin Recipes Home From Kim Rizk, author: Hay Day Country Market Cookbook Workman, 1998 Pumpkin Puree
For us, fall really starts with the first bright heap of pumpkins for sale by
the side of the road. We sell literally tons of pumpkins in October, and
while most of the big ones end up carved into jack-o'-lanterns, the smaller
sugar pumpkins are also classic table fare in New England. Sweet,
fine-textured sugar pumpkins make fabulous breads, cakes, pies, muffins ...
even a delicious savory puree to serve with roast game.
The easiest way to cook a sugar pumpkin is to set it on its side and slice
off the top, then quarter the pumpkin and remove the seeds. Place the
quarters in a baking pan and add water to a depth of about an inch. Cover
with aluminum foil or a tight-fitting lid, and bake in a 400 degree F oven
until fork-tender, about 1 hour. Drain, cool, then scoop out the pumpkin
flesh and puree it in a food processor or run it through a food mill. Pumpkin
can be substituted in any recipe that calls for winter squash, and the puree
freezes beautifully.
|
