Friday, November 19, 2010

Precious Pumpkin Puree

I bought a couple of lovely Calabaza pumpkins from
Debbie at Barefoot Gardeners this week. After roasting
them in the oven for about 45 minutes each, they come
out an even more appealing shade of rich amber.

After cooling for 15 minutes or so, the pulp is then
scooped out and pureed in a food processor. This stuff
is like gold around here. I make soups, stews, breads,
muffins, and cookies out of it. I even sneak it in as a
secret ingredient in our regular dining fare. Hey, what
the boys don't know won't hurt them, right? Anything
I can do to add a bit of extra veggies to their diet is good.

The golden puree is doled out into serving-sized
containers and placed in the freezer. Each package
holds just enough to add to any recipe. Many of the
gluten-free baked goods I prepare for my boy are as
dry as the Sahara (it's the nature of the beast), and
this luscious mash adds not only nutrition, but
much-needed moisture. A double whammy!

1 comment:

  1. I'm completely on board with this goodness,Daisy.

    Haven't tried the calabaza yet but back in October I roasted several sugar pumpkins to have my puree ready for the season. It is one of my all time favorites.

    Enjoy all that yummy nutrition and this season reminding us to be thankful.


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