Posts Tagged ‘fall recipe’

Tasteful Tuesday: Three Ways to Pumpkin Puree

Tuesday, September 10th, 2019

This week’s Tasteful Tuesday is not a standard recipe for one dish, drink or snack. Instead, we’re highlighting three ways to get homemade puree from a pumpkin, which you can then use in all of your pumpkin recipes this fall and throughout the year.

First, some basics.

  • While it doesn’t really matter which of the methods you choose below (it’s all about time and personal preference), the pumpkin you use does matter. The standard jack-o-lantern or carving pumpkin is not great for use in the kitchen. The flesh is tough and hard to work with (albeit easier to carve!), so our recommendation is to save these pumpkins for decorating. A sugar pumpkin, however, is the perfect variety to use; they are commonly called pie pumpkins because of their thinner skin and more plentiful, sweet flesh that is ideal for baking and cooking. These pumpkins are smaller than the average carving pumpkin, but you can still get about four cups of puree from a three to three and half pound sugar pumpkin.
  • Adding spices and/or herbs before baking, boiling or microwaving the pumpkin will obviously give the puree great flavor, thus adding more flavor to whatever dish it is added to. Cinnamon, nutmeg, and ginger are great additions to a puree that will be used for pies or baked goods.
  • Pumpkin puree contains a higher water content than canned pumpkin, so we recommend draining the puree with a cheesecloth or paper towel before adding it to a recipe. The excess water can then be used for stocks and soups.
  • This puree can be used right away, or frozen and stored for up to six months.

Sugar Pumpkins | Flickr User Nadia Prigoda-Lee

Onto the methods.

Roasting

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper (or more than one if you’re roasting multiple pumpkins) and set aside.
  2. Using a sharp knife, cut off the top and stem of the pumpkin. Then cut the pumpkin in half and remove all seeds and the pith.
  3. Brush the inside with oil and add spices or herbs if desired. Lay the halves on the prepared baking sheet with the inside facing down.
  4. Roast for about 45-60 minutes, depending on the size of your pumpkin. The skin should be a deep orange color and wrinkly, and a fork should easily slide into the pumpkin when prodded.
  5. Allow the pumpkin to cool for about 10 minutes, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Boiling

  1. Set a steamer basket in a saucepan filled with 1-inch of water. Cover and bring to a boil.
  2. Using a sharp knife, cut off the top and stem of the pumpkin. Cut the pumpkin in half and remove all seeds and the pith, then cut each half into 2-inch chunks.
  3. Add pumpkin to steamer basket in boiling water and cook for about 15 minutes. A fork should easily slide into the pumpkin when prodded.
  4. Remove pumpkin to a baking tray or kitchen towel. Let cool, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Microwaving

  1. Using a sharp knife, cut off the top and stem of the pumpkin. Cut the pumpkin in half and remove all seeds and the pith, then cut each half into 2-inch chunks or slices.
  2. Add pumpkin pieces to a microwave safe bowl, and cover with microwave-safe plastic wrap or a paper towel. Microwave on a medium setting for about fifteen minutes, checking the slices about halfway through cook time.
  3. Remove from microwave using oven mitts and place on a trivet or heat-safe surface. Let cool, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tasteful Tuesday: Six Slow Cooker Recipes for Fall

Tuesday, September 3rd, 2019

Irish Blessing Soup Bowl | Sturbridge Yankee Workshop

Our first Tasteful Tuesday of September is dedicated to the slow cooker meals we’ll be throwing together this Fall. Do you have any favorite slow cooker recipes you love to come home to at the end of the day? Is your go-to slow cooker dish also great for football season? Share them in a comment below, and let us know if you try any of the following.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tasteful Tuesday: Cheesy Roasted Acorn Squash

Tuesday, October 9th, 2018

Apples and pumpkins get a lot of attention during the Fall, so today we’re switching our recipe focus to squash. This Roasted Acorn Squash is perfect for a snack or as a side dish, and the best part about it is the cheese!

Acorn Squash | Sturbridge Yankee WorkshopWhat you’ll need:

  • 2 acorn squash (about 2 pounds each),
    halved lengthwise, seeded and
    cut into 3/4-inch slices
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Asiago cheese
  • 8 sprigs fresh thyme
  • 4 tablespoons olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, toss all ingredients together until squash is well coated. Lay out on a cookie sheet or jelly roll pan.
  3. Roast in preheated oven for about 20-25 minutes, or until golden brown and tender.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon