Wednesday, October 22, 2008

Punkin Season

Earlier this month I had the opportunity to host our monthly book club meeting for which I purchased some festive pumpkins for table decorations. Well, rather then letting them go to waste, the kids and I decided to make pumpkin puree and pumpkin butter from these orange jewels!

I was surprised at how easy it all was and with very little effort we had about seven cups of puree from three moderately sized pumpkins. We simply cut the pumpkins into quarters and Sarah scooped the "guts" out of each slice - which she loved! Something about squealing each time she touched the slimy insides just made her day. Aiden supervised, of course. He let her know whenever she missed a seed.
After slicing and cleaning the quarters we laid them out on a cookie sheet and roasted them for about 45 minutes. When we pulled them from the oven we removed the skins while the slices were still warm, which made it extremely easy to do.
Then we just threw the slices into the food processor, another one of Sarah's favorite things to do, and froze the puree in one-cup bags. Now we have fresh pumpkin to make bars, pie, or cake. Not to mention pumpkin butter! YUM!

1 comment:

Rife Wife said...

Very interesting. I want to try this. Are these all the instructions or anything else?