Sunday, November 10, 2013
Now that local sugar pumpkins are on sale, I've been trying to store them up in the freezer. Of course, I cook it first! Just cut one in half, scoop out the seeds, and roast it cut side down until it's tender. After taking it out of the oven, let it sit and cool for a while. Then the skin peels right off. Basically, it's a such a little bit of work for so much return. I ended up with 6 cups of purée from this medium-sized pumpkin. And it freezes beautifully. I put it in ziploc bags in 2 cup amounts.
But what to make with all this lovely pumpkin purée?
Pumpkin Cake Doughnuts: I made these today, and because I don't have a doughnut pan they didn't really come out looking like doughnuts. But everyone ate them up fast. They were light and moist, and I didn't feel so bad about letting my son eat two. I'm not sure if they really count as doughnuts though…
Pumpkin Ice Cream: I've been craving this lately and who to turn to but David Lebovitz?
Pumpkin Ricotta Gnocchi: I love gnocchi, and each winter I make a squash variety with a sage browned butter. I usually use the Joy of Cooking's recipe as a guide. But this one featured on Simply Recipes by Hank Shaw looks like a winner.
Pumpkin Granola: When I made Quinoa-Nut Granola, Kaela from Local Kitchen said she was going to try it with pumpkin instead. I like that idea! (I think she made pumpkin beignets the other day…hmm) And then that makes me think of these Pumpkin Butter Oats from Food In Jars.
There's pumpkin bread, pumpkin custard, pumpkin pie, of course. Pumpkin purée (or squash purée) is always good in mac and cheese. Pumpkin soup. What are you making with your pumpkin (or squash)?