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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.




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