However, I bought one little pie pumpkin right after halloween, and was given three others, so I spent this evening pureeing them to be frozen. First I cut a lid in each one, and removed all the seeds and loose stringy bits. The stringy bits were discarded; the seeds were washed and tossed in salt and spices then roasted at 350°F until lightly browned and crunchy. I also roasted the pumpkins at 350°F, until the largest were soft through.
Once they were cooled, they were peeled and puréed.
Then I packed them into tubs to be frozen.
If I had had time, I would have preferred to cook the pumpkin in batches in a large cast-iron skillet, stirring frequently, until thick and very slightly caramelized. This would have reduced my total quantity of pumpkin, but it would have been better quality. Howver, if I have time, I can still do it on the other end.
And that's probably it for this week... now it's back to the salt mines.
2 comments:
Sounds lovely! I have a question, though:
"If I had had time, I would have preferred to cook the pumpkin in batches in a large cast-iron skillet, stirring frequently, until thick and very slightly caramelized."
Do you mean the roasted pumpkin? Or raw chunks of pumpkin? The only way I can see this working is if you cooked and then pureed the pumpkin and THEN cooked it in the cast iron pan.
Share your secret! I am a lover of all things caramelized.
Hi Jen's Alter Ego;
Sorry! Yes, I meant that after the pumpkin has been pureed, it should be cooked in a heavy skillet. I actually wrote about this techique before, in a more coherent manner, here:
http://seasonalontariofood.blogspot.com/2007/10/pumpkin-loaf.html
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