This is a laborious process, but I think it’s worthwhile,
since it’s a great thing to do if you have any plans to do any baking that
requires pumpkin or squash puree.
Rather than buy the canned stuff (which I admit requires far fewer
steps), you can get yourself a few butternut squashes.
Cut the squashes (any winter squash, really) in half, take out the seeds, and bake –
open side down – in the oven or microwave until tender. Then scoop out the flesh. After it cools a little, use the food
processor to puree it until smooth.
Freeze in small containers for later use.
Ok, you’re right, it’s a lot of work. I’ll admit that doing this little
project hurt my back a lot, and was probably not worth it. But the squash was free, and I have a
lot of plans to make pumpkinny recipes this winter.
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