Making homemade pumpkin made easy!
It’s easy to grab a can of pumpkin but sometimes from scratch is best,
especially when you have grown the pumpkin or squash in your own garden, but looking at a pumpkin or squash, it’s hard to vision them as delicious food and treats… however, turning them into yummy food is much easier than it sounds! Here’s how to cook fresh pumpkin and squash…
First let me say that you can technically cook any pumpkin, though the smaller ones are usually easier to handle. Pie pumpkins or sugar pumpkins are usually what is used but if you have some bigger pumpkins and don’t want to waste them… go for it, just make sure you use a nice orange pumpkin!
Wash your pumpkin, knock off the stem, and cut it in half, if you are using a bigger pumpkin, you can cut it into quarters. Take out the seeds and if you want to cook them visit here for some ideas, otherwise, compost them or dispose of them.
Preheat your oven to 400 degrees, put your cut pumpkins (cut side down) in a cooking safe dish, and add about an inch of water. You can also put them into the microwave for less time but if you are doing multiple pumpkins, it is easier to just put them all in the oven. Bake the pumpkins for 45 minutes, maybe an hour if you have bigger pumpkins. Take the pan out of the oven and allow them to cool.
Once they are cooled, scoop out the flesh of the pumpkin doing your best not to get any skin. I use spoon to do this and it is pretty easy!
Next put the flesh into a food processor and blend for a minute… presto… you have fresh pumpkin to make pies and much more! Also, pumkin can be frozen for later and once thawed, it can be used as it normally would.
So, making homemade pumpkin pie might seem a bit hard but once you’ve cooked your own pumpkins once, it becomes second nature, and making this Sweet and Spiced Acorn Squash Soup will be a snap!
Bet + Fam 🙂