Recipe#11266

Title: Pumpkin Puree

Article: 6298 of rec.food.recipes 
 Newsgroups: rec.food.recipes 
 From: hammond@odin.scd.ucar.edu (Steve Hammond) 
 Subject: Pumpkin Puree (from scratch) 
 Message-ID: <1993Oct14.193829.14493@ncar.ucar.edu> 
 Organization: NCAR/UCAR 
 Date: Thu, 14 Oct 1993 19:38:29 GMT 

  for use in pies, soup, stew, mousse, etc.
 Except for a few recipes that call for using it in the shell, the pumpkin
 is pureed for use in a wide variety of dishes.  To make you own pumpkin
 puree, halve or cut the pumpkin into large pieces, remove seeds and stringy
 fiber, place uncovered in a baking sheet or shallow dish and bake at
 350 F. until tender (about an hour).  The skin should be wrinkled and the
 flesh soft.   Some cookbooks I have looked at suggest buttering the pan 
 while others opt for 1/2 inch of water.  Steaming and boiling work also.
 In any case, peel the cooked pieces and puree in a food processor, blender
 or process in a food mill.  Store tightly in the refrigerator for up to a
 week or freeze for later use.
 -- 
     Steve Hammond                        * ^ /\/\ * /\     
  Scientific Computing Division            /\*\ \ \/\  \_][    
 National Center for Atmospheric Research, Boulder, CO     \____