I been chunkin’ punkins all afternoon.
I helped myself to my brother’s pumpkin patch a few weeks
ago and brought home several of the small “Sugar Pie” pumpkins to decorate for
Halloween. I didn’t paint or decorate
them (too lazy), just piled them around the base of the small foddershocks I
had made.
With Thanksgiving approaching, I’m thinking I should
probably use/puree’ those pumpkins for pies, breads, etc.
Here’s what I did: I washed
the pumpkins, then cut them into quarters.
I tried to scrape the seeds and stringy stuff out with a
spoon, but they were stubborn so I scraped them out with a short knife.
I placed the pumpkin chunks on cookie sheets and stuck them
in a pre-heated oven at 350 degrees. I
poured a little bit of water on the cookie sheets, thinking this would keep the
pumpkin flesh nice and moist. I baked
the chunks for about 25 or 30 minutes, until the peeling was easily pierced
with a fork.
I brought them out of the oven to cool, and I popped in some
cornbread batter in my cast iron corn stick pan along with another cookie sheet
full of pumpkin seeds to roast.
I peeled the pumpkin chunks, but some pieces were more done
than others. I cut the chunks into cubes
and put them in a large pan and added a cuppa’ two of water. I boiled the chunks until very soft, then I
put them through the food processor.
Then. I consulted the
handy-dandy Google-machine. I found
easier ways to make pumpkin puree that don’t involve chunkin’. One site said put the whole (washed) pumpkin
in the oven on a cookie sheet at 350 degrees for an hour or two, depending on
the size. Reportedly, the stringy stuff
and seeds come out easier once it’s done, and it’s easy to peel and ready to
chunk and puree.
Other sites said to halve the pumpkins and place them face-down
on the cookie sheet to roast, then scoop, peel, chunk and puree. Actually, the chunking step can be skipped
altogether. If it’s done, it’s mushy—pureeing makes it smooth.
Who knew chunkin’ was not necessary? Not I, or I’d have
saved myself some time.
But now we know.
I’ve ended up with several cups of puree; I foresee some
nice pumpkin bread in our future. Stay
tuned…
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