Pumpkin cooking info
For wingedcorset and anyone else interested.
Ganked from the October issue of Better Homes & Gardens.
PREP: 50 Minutes
ROAST: 1 Hour
STAND: 1 Hour
OVEN: 375 F
1) Preheat oven to 375 F. Scrub pumpkins thoroughly. Cut pumpkins in 5-inch square pieces, discarding stems. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan.
2) Roast, covered for 1 to 1 1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender container or food processor bowl. Cover and blend or process until smooth (or for a chunkier puree, blend or process until slightly chunky). boy, I'm glad they pointed that out...
3) Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use a double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press Lightly to remove any additional liquid (discard liquid).
PUMPKIN MATH
After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2 1/2-lb pie pumpkin 1 3/4 cups puree
3 1/2-lb pie pumpkin 2 1/2 cups puree
6-lb carving pumpkin 2 3/4 cups puree
5-lb round 3 1/3 cups puree
PUMPKIN STORING
Puree can be refrigerated in a tightly sealed container up to 3 days or stored in the freezer up to 6 months.
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and because I like you, here's a bonus:
TOASTED PUMPKIN SEEDS
Use seeds from pie pumpkins or carving pumpkins; avoid those of decorative white pumpkins- their seeds tend to be tougher.
PREP: 15 Minutes
BAKE: 30 Minutes
STAND: 24 Hours
OVEN: 325 F
2 Cups raw pumpkin seeds
1 Tbsp. cooking oil
1/2 tsp. salt
1) Rinse pumpkin seeds until pulp and strings are washed off; drain.
2) Spread seeds on a waxed paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally. In a medium bowl combine pumpkin seeds, cooking oil, and salt.
3) Preheat oven to 325 F. Remove waxed paper from baking pan. Return seeds to pan. Bake, uncovered, 30 to 35 minutes until lightly toasted and crisp, stirring twice. Cool on paper towels. makes 2 cups.
Ganked from the October issue of Better Homes & Gardens.
PREP: 50 Minutes
ROAST: 1 Hour
STAND: 1 Hour
OVEN: 375 F
1) Preheat oven to 375 F. Scrub pumpkins thoroughly. Cut pumpkins in 5-inch square pieces, discarding stems. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan.
2) Roast, covered for 1 to 1 1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender container or food processor bowl. Cover and blend or process until smooth (or for a chunkier puree, blend or process until slightly chunky). boy, I'm glad they pointed that out...
3) Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use a double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press Lightly to remove any additional liquid (discard liquid).
PUMPKIN MATH
After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2 1/2-lb pie pumpkin 1 3/4 cups puree
3 1/2-lb pie pumpkin 2 1/2 cups puree
6-lb carving pumpkin 2 3/4 cups puree
5-lb round 3 1/3 cups puree
PUMPKIN STORING
Puree can be refrigerated in a tightly sealed container up to 3 days or stored in the freezer up to 6 months.
*************
and because I like you, here's a bonus:
TOASTED PUMPKIN SEEDS
Use seeds from pie pumpkins or carving pumpkins; avoid those of decorative white pumpkins- their seeds tend to be tougher.
PREP: 15 Minutes
BAKE: 30 Minutes
STAND: 24 Hours
OVEN: 325 F
2 Cups raw pumpkin seeds
1 Tbsp. cooking oil
1/2 tsp. salt
1) Rinse pumpkin seeds until pulp and strings are washed off; drain.
2) Spread seeds on a waxed paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally. In a medium bowl combine pumpkin seeds, cooking oil, and salt.
3) Preheat oven to 325 F. Remove waxed paper from baking pan. Return seeds to pan. Bake, uncovered, 30 to 35 minutes until lightly toasted and crisp, stirring twice. Cool on paper towels. makes 2 cups.