Making your own pumpkin puree this year? (It's easy, and much tastier than the canned stuff, in my humble opinion.) Here's one hassle-saving tip for roasting pumpkins: Roast the pumpkin whole, at least part of the way.
If you've ever cut a pumpkin open, especially a large specimen, you know that it can be tough going. You have to be careful of your hands, and use your biggest knife. Yes, pie pumpkins are smaller and easier to handle than the oversized Jack-o-Lanterns, but still — I'm always a little afraid for my digits.
I was, that is, until I learned that it's so much easier to just throw the whole pumpkin straight in the oven. Here are my three small pie pumpkins, tossed straight into my hot oven. I didn't even bother to cut off their stems.
After about 45 minutes, the pumpkins will be soft enough to cut open easily. (Just beware of escaping steam.) Cut them open, scrape out the seeds and strings, and return the cleaned halves to the oven on a baking sheet. Bake for another 30 minutes, or until the flesh can be easily scraped from the shell.
Are you making pumpkin puree from fresh pumpkins this year? Any special plans for it? (Besides pie, of course.)
Related: How To: Make Pumpkin Puree
(Image: Faith Durand)
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I will likely use a small amount of the puree to make the pumpkin spice lattes posted on the kitchn earlier this fall and then whip up some filling for pumpkin ravioli with whatever is leftover after making pies.
Thanks for the handy tip! Can't wait to give it a try tonight.
Is this a technique that could be used of butternut squash or other squashes? I love cooking with squash but am always concerned about cutting off my fingers!
I'm a total advocate of baking squashes before eating - so much easier. Here is a soup that make in this fashion-
http://abcdsofcooking.blogspot.com/2010/11/winter-vegetable-soup-with-coconut-milk.html
This works great for other squashes, too!
I remember hopelessly hacking away at a butternut squash until my friend walked in and literally threw the sucker in the oven. World of difference.
Yeah, I've baked the squash before cutting it too. Especially spaghetti squash. I put it in a pan with water though. I thought maybe the steam would give moisture to the squash and make it softer.
Just make sure to poke a few good holes into the pumpkin before placing it in the oven - I know too many people who've forgotten that step and then have had the squash explode when they go to cut it. Not a good way to enjoy fresh purée.
I like the picture, just thrown all haphazard in the oven. Should probably put them in on a pan :P
I'll have to try this out with the next batch of pumpkins I roast, since I made my puree yesterday.
I will use my pumpkin puree in empanadas. Found this recipe and they're so DELISH! http://mexicanfamilyrecipes.blogspot.com/2010/11/pumpkin-empanadastheyre-ready.html
um, not trying to be mean or anything but there's no oven temp on this recipe.
My mom's rule for recipes without baking temps: when in doubt, go for 350F.
This is how Martha Stewart recommended making pumpkin puree. I'm in the Netherlands for a year so I couldnt find pumpkin in a can, but I used one fairly small pumpkin to make a pumpkin pie and gluten-free ginger bread. mmmmmmmm
When I make spaghetti squash I pierce the squash with a fork all over then throw it in the micro for about 5 minutes. Softens it up perfectly so you can cut it open to bake.