Wednesday, October 28, 2015

It's Pumpkin Time


New England Sugar Pumpkins are here! If you’re a pumpkin lover like we are at this time of year you’re on the hunt for the best local/organic sugar pumpkins for baking.

We bake and clean a few during prime season, and then use them for muffins, soups, and Thanksgiving tarts all winter long.


Just preheat your oven to 350 degrees and line a baking sheet with parchment.
Wash n dry your pumpkin; place it on your baking sheet and knock the stem off with your heavy meat tenderizer/hammer.
Pierce the soft top with a knife providing a vent so the pumpkin can breath while cooking and bake an hour or more until soft.
Check after an hour and when sides are soft to the touch, remove and cool for cleaning.
When pumpkin is cool enough to handle split into pieces and remove peel and seed matter.
Place pumpkin meat in zip lock freezer bags; remove as much air as you can, and freeze up to 6 months. We like 1 pound packs; it’s about 2 cups and plenty for most recipes.

#baking #fallharvest #livinggreen #noordinarychick #naturalfoods #pumpkin

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