Using fresh pumpkin

As we get close  to Halloween, most of us are inundated with one thing…

Pumpkins.

We buy them to decorate our homes, our kids come home with cute little ones from school, and we pick up even more during pumpkin picking trips. Most of us probably just throw them out or compost them on November 1st, but did you know you can use them for delicious soups, breads, and more? It’s simple and easy to make homemade pumpkin puree, and freeze it to use in all sorts of tasty dishes throughout the winter.

Most people probably don’t realize that there are several different kinds of pumpkin. The best kind to use for cooking is actually a pale buff-colored, somewhat flattened-looking pumpkin commonly called a “cheese pumpkin”. The next-best is a smaller version of the jack-o-lantern pumpkin (usually called a “pie pumpkin”); the least-best is the typical jack-o-lantern pumpkin. The main difference between the three types is the water content – pumpkins used for cooking should have as little water as possible, to avoid watery pies and soups, and both cheese pumpkins and mini pumpkins are lower in water content than jack-o-lantern pumpkins.

Jack-o-lantern pumpkins still make perfectly good puree, however; the trick is to process the flesh in a way that reduces the amount of water. The best way to do this? Oven roasting. By following the instructions below, you’ll be able to put the kids’ pumpkins to good use after they’ve served their purpose.

Ingredients:

• Pumpkins, any variety (jack-o-lantern, cheese, or pie)
• Large rimmed baking sheets, baking pans, or other large pans with rims
• Vegetable peeler
• Large bowl
• Potato masher
• Large freezer Ziplock bags

Directions:

Cut up pumpkin into large pieces, removing stem and seeds if necessary. Peel rind using sharp knife or vegetable peeler. Cut larger pieces into smaller pieces (about 2″ maximum). Place into baking sheet or pans; bake at 350 degrees F until pumpkin is soft and browned, approximately 90 minutes (or more, depending on how much pumpkin you’re baking). Remove from oven and allow to cool. Drain liquid from pumpkin if necessary (do not discard liquid). Place in large bowl and mash with potato masher (add back some liquid if the pumpkin is too dry); place in large ziplock freezer bag and freeze. Puree will keep for a year frozen; to use, remove from freezer and allow to thaw, then use as you would canned puree.