Pumpkin Puree Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Puree

From Dorothy McNett's recipes at www.dorothymcnett.com. Use this great method to cook smallish pumpkins and acorn squash. Those small baby pumpkins that people generally use for decorations can be cooked this way and they are delicious. One tiny pumpkin will cook in about 2 minutes total.

1 sugar pie pumpkin, or other small pumpkin or squash

Suggested additions if serving as a vegetable dish:
2-3 tablespoons butter
2-3 tablespoons maple syrup
salt and pepper, to taste
1-2 teaspoons good quality curry powder, if desired

Wash the pumpkin. Place in a glass or ceramic pie dish. Cook in microwave 4 minutes for a standard sugar pie pumpkin and 2 minutes for a baby pumpkin. Allow to cool slightly, then cut the pumpkin open and remove the seeds and stringy membranes. Place both halves cut side down in the dish and cook about 4-8 minutes more, or until the pulp is tender. (This depends on how big the pumpkin was...the bigger, the longer!) Allow to cool enough to handle. Scrape the pulp into a bowl, and use as desired for pies, etc.
Or if serving as a vegetable side dish add the butter, maple syrup, and seasonings. Reheat 1-2 minutes just before serving.

Recipe created 1997-10-06.

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