Post Punk Kitchen Forum

Heh heh, that rhymed. Anyhow, what's the easiest way to cook a pumpkin to make pumpkin puree? Roasting? And since there seems to be a lot of different kinds of pumpkins out there, any type you would specifically recommend for the following recipes?

I'm making Moroccan-pumpkin hummus, Isa's Pumpkin Ziti, and maybe pumpkin muffins and/or pumpkin cheesecake.
I'll freeze any I have left over,or maybe make enough to freeze some regardless.

I was wondering about this too. There's no canned pumpkin in these parts. I just roasted a big pumpkin and have some left over. I think I'll try to make the V'con ziti later in the week.

Same here. I just cut any pumpkin or squash in half and roast it in the oven, then when it's cool enough to handle, peel off the skin with a knife (which is so much easier than peeling beforehand) and puree it using an immersion blender. I freeze it in 1c portions, so I can always use it for soup or baked goods without having to measure it.

In most recipes that call for pumpkin, I actually use butternut squash. It's the one kind that's available everywhere. My second favourite is Piena di Napoli.

i prefer to roast but sometimes microwave face-down in a bit of water, covered, for about 7 or 8 min.
if i do that, i mash first and then drain a bit, as you have some extra moisture.

Angela at OSG has a step-by-step photo tutorial here.

Great link, gaia13. Thanks! Now I will head off to by some small sugar pumpkins!

I got a bunch of sugar pumpkins in my CSA box and I'm excited to turn them into pie.

I roasted mine for pumpkin puree, so very easy.

I roast it in the oven, face-down (without seeds and strings) in a stoneware bar pan, at 350 for 45 minutes. Then I take it out, carefully flip it over with forks so it can cool a bit, wait for it to be cool enough to handle, then scoop it out into my blender. Blend into puree, and freeze in 1 and 2 cup bags for recipes.