Pumpkin Three Ways

Pumpkin Three Ways
It’s that time of year – pumpkin is all around and we are no different!

We bought 4 GIANT pumpkins with the intention of carving two and eating the other two……instead we only had time to carve one (which rotted before Halloween so we had to throw it out….the joys of California sunshine!) and we were left with three ridiculous pumpkins taking up valuable counter space in our kitchen!

I decided I wanted to make pumpkin puree and roast some chunks to use later – and I wanted to share the recipes with you here!

It was very easy, except cutting the thing….which was so big Captain America had to cut it for me as I wasn’t strong enough!

I used about a third of the pumpkin to make the puree, another third for the savory chunks and the final third for the sweet chunks.

It all turned out really well and now I have another two pumpkins left….and no room in the freezer!!!

We used a white pumpkin for these recipes as we had a recommendation from the lady at the pumpkin farm that they are the best ones for food.  They have more flesh, less empty space and are very flavorful.  The other pumpkins we have are the standard orange ones and we will make same with those too.

Ingredients:

For sweet pumpkin (suitable for pies, cakes, bars etc)

3 tbsp coconut oil, melted

1 tbsp cinnamon

pinch of nutmeg

pinch of ground cloves

pinch of allspice

For savory pumpkin (suitable for risotto, curries etc)

3 tbsp olive oil or grapeseed oil

1 tsp salt

1 tsp black pepper

1 tbsp basil

Directions:

Cut pumpkin in half

Pumpkin Three Ways

Remove seeds, and sinues and all string parts – set aside in a bowl

Pumpkin Three Ways

Carefully slice the pumpkin and then cut into 1″ cubes – this can be quite challenging depending on the size of the pumpkin!!

Pumpkin Three Ways

In a small bowl, melt the oil (if using coconut oil) add the spices and mix.
In a large bowl, add the diced pumpkin and pour over the oil and spice mix. Toss the pumpkin in the oil.

Pumpkin Three Ways

Pour the pumpkin pieces onto a greased baking sheet and bake at 350F for 15 minutes or until the pieces are soft but not mushy

Pumpkin Three Ways

Pumpkin Three Ways

Making Pumpkin Puree

Carefully slice your pumpkin into large chunks – keeping the skin on.
Place flesh side down in a deep baking dish, and add enough cold water so the base is fully covered and approximately 1/4 inch deep.

Pumpkin Three Ways

Bake at 350F for 30-45 minutes (depending on the size of your pumpkin)

Pumpkin Three Ways

Allow to cool slightly, then scoop out the flesh using a metal spoon.

Pumpkin Three Ways

Place flesh in a bowl and blitz in a food processor, Vitamix or using a electric hand blender. Puree until smooth.

Once cooled, place in freezer-safe containers or bags and freeze until you need it.

Alternatively, you can refrigerate it for up to one week in an airtight container.

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