i brake for squash, part three: pumpkin puree and roasted pumpkin seeds

Pumpkins – in my mind they were purchased once a year, for Halloween, carved-to-order and thrown out on November 1^st.

I would pat myself on the back as I roasted the seeds (how industrious!) and never gave much thought to the rest.

And then I made my own pumpkin puree. It was exciting enough to purchase a pumpkin for the purpose of actually eating it. Which, looking back, I don’t understand. I mean, I love all other winter squash, so why not pumpkin?

Prep time was less than 10 minutes – the rest of time spent unattended in the oven. A quick whirl in the food processor and done.

It literally elevated the color, flavor and texture of every recipe that I had previously used the canned stuff in. Brighter, cleaner, more…pumpkin-y.

Best of all, it freezes beautifully .

I’ll be posting a few recipes that feature pumpkin puree, to get you started. Can you use the canned puree if you like? Absolutely. Will I use the canned puree when pumpkins are not so readily available? Sure.

But try this once – either in the recipes I’ll be sharing here or in one of your own.

Let me know what you think!

Pumpkin Puree
from Food For My Family

3-4 lb. pumpkin, halved and all seeds and strings removed (reserve seeds for roasting, below)
1 c. water

Preheat the oven to 350. In a 9×13 baking dish, place pumpkin halves, cut side down. Add water. Bake for one hour or until flesh is soft.

Scoop the pumpkin flesh out and place into a blender or food processor. Blend, pulsing until the purée is smooth and uniform in texture. If desired, strain through a cheesecloth to remove excess moisture. Store in airtight containers in the refrigerator for up to three days and in the freezer for up to three months.

Makes 2 to 3 cups pumpkin purée.

Here’s a great recipe for the seeds……………

Sweet and Salty Pumpkin Seeds

For every 1 c. seeds:
1 T. melted butter
1 T. sugar
1 t. cinnamon
¼ t. nutmeg
pinch salt

Combine and bake in a 350 oven for 30 minutes, stirring occasionally.

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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