Brace yourself for a deluge of pumpkin recipes on TMBL in the coming weeks.
I’ve just connected with a local farm and arranged for a weekly veggie box delivery.
The delightful thing about this arrangement is that I’m never sure what’s going to come out of that box.
It’s like Christmas!
Of course, the flip side of this is that sometimes we are displeased (and even baffled) by what appears. For example: we got a lot of cucumbers last week, and I think those things are foul.
This time around there was a humongous pumpkin sitting waiting for us, and my heart sank.
Mainly because we’re not big pumpkin fans and also this thing was mutant-sized. Considering we’re a household of two, there was only one option – I needed to get creative.
And so there was baking, but I’ll get to that. Before there was baking, there was this simple but tasty puree. It’s much, much better than reaching for the canned stuff and pleasantly spicy.
Sweet Pumpkin Puree (makes around 2 cups)
- 1/2 large pumpkin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 2 tbsps filtered water
- 1 tsp vanilla extract
- Scoop the pulp and seeds out of the pumpkin cavity (don’t throw them away – they make great compost or save the seeds and roast them for a healthy snack). Cut into wedges and roast at 400 for 30-40 minutes until the pumpkin flesh is tender.
- Spoon the pumpkin flesh from the skin (it should scrape off very easily once cooked) and transfer to a food processor or blender.
- Add the other ingredients and blend until smooth.
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