Of all of the things I miss the most about living in Canada, it is October. The month when everything changes. It becomes crisp, colourful, and beautiful. The smell of wood fires on a cold autumn day, the crackling leaves under your feet and seeing your breath for the first time since summer set. Yes, all these things I miss.
Today, feeling somewhat nostalgic and homesick, I made some pumpkin purée to remind myself that there are seasons and fall will come to those of us who willingly wait.
Oh, just for fun today, I did a step by step look into the making of pumpkin purée. Scroll down and check it out!
Let's get started and see how this goes.
You are gonna' want to start with the biggest knife you got. I have a knife that I have had so long that it should be just about fermenting by now. My husband bought it for me in a tiny little ferreteria (AKA hardware store) years ago. I love it so much, even though I broke the handle. Nothing can compare to this knife. When you want a job done, it delivers. So, chop open your pumpkin.
With a tablespoon, scoop out all the seeds. If you like you can clean them up and roast them for later.
I like to cut the pumpkin into thick slices like shown below.
Use a small pairing knife to peel the skin off the pumpkin. I prefer to do it this way as I find it quite easy. Some folks prefer to roast the pumpkin with the skin on and then peel it off afterwards. Either way works just fine.
With your big knife, cut the pumpkin into large pieces. These are probably around 2 inch pieces. More or less will be fine as it won't change the roasting time.
Drizzle over a bit of olive oil and stir around. Pop it in the oven for about 45 minutes or until soft and slightly charred. I take it out of the oven half way through roasting, give it a stir around and then return it to the oven. This ensures even cooking and avoids the pumpkin pieces sticking on to your baking tray.
After about 45 minutes or so, your pumpkin should look a little like this. To test it and make sure it is cooked, put a fork through it. It should be so soft that it almost falls apart. Then you know your pumpkin is done and ready to turn into purée.
Spoon all of the pumpkin into either a food processor or a blender. I used a blender today. If you do choose to use a blender you may have to turn it on and off a few times and stir around the pumpkin. It will still blend just fine. If you find it is not working, add a tablespoon or two of water.
Voilà! Home made pumpkin purée that you can use straight away, put in the fridge to use in a few days or in the freezer to use next month.
It is a lot easier and quicker than you may think and worth it, honestly. I got into making my own after moving over here to Spain two decades ago. Yes, two decades! You cannot buy it here, so I started making my own. Guess what? It is a whole lot better. Go on, give it a try for your next pumpkin inspired recipe.
Makes 2 Cups/480 ml / Prep time: 15 minutes / Cook time: 45 minutes
1 Pumpkin, or squash of your choice
2 Tablespoons olive oil
Preheat oven to 375 degrees F. Have ready a large baking sheet.
Cut the pumpkin open through the centre. Scoop out all of the seeds. Cut the pumpkin into thick slices and then peel the skin off each slice. Cut the slices into approximately 2 inch pieces. Put the pumpkin on the baking sheet and drizzle over olive oil. Roast for about 20 minutes and remove from oven to stir so they don't stick. Return to oven for a further 25 minutes or until cooked through.
Remove from oven and put the pumpkin in a blender or food processor. Blend until smooth.
Can be used straight away, stored in the fridge for up to a week or in the freezer for several months.
Click the downloadable link below to print recipe!
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