I hope you all had a wonderful Halloween!
The weather here was perfect most of the night – crisp and cool, leaves on the ground, just as you would imagine Halloween. So my husband and I took a walk in a neighborhood just beside ours for a change of scenery. They had some houses that really went all out – spooky music, flashing lights, tons of decorations and lots of trick-or-treaters. The kids were having a blast and it was a fun atmosphere!
We, on the other hand, had 1 trick-or-treater. Our adorable 3-year-old neighbor (with her Mom of course). So now I have a house full of candy that I’m desperately trying to figure out a way to get rid of without actually consuming all of it!
This morning I pulled together my Halloween decorations to put up until next year. You may be doing the same and wondering what in the world to do with that pumpkin/jack-o-lantern?
Well, pumpkin puree of course!
Pumpkin is not only a yummy fall favorite of many, but it has tons of health benefits:
- A great source of Vitamin C, which is an antioxidant and helps with iron absorption
- An excellent source of Vitamin A, keeping your eyes and vision healthy
- A good source of folate, boosts cell renewal and fetal development
- Plenty of fiber to help aid in digestion, heart health and weight loss/maintenance
I made my own pumpkin puree a few weeks ago. Here’s what I did:
Recipe Source: http://unsophisticook.com/how-to-make-pumpkin-puree/
Preheat the oven to 350 degrees.
Cut the pumpkin in half and cut off the stem. This is the most precarious part if your pumpkin isn’t already carved. Take your time and be careful!
If it is a whole pumpkin, scoop out the stringy flesh and seeds.
Place the pumpkin flesh down on a baking sheet and pour about 1 cup of water onto the sheet.
Carefully transfer the baking sheet to the oven and cook for about 60 minutes.
Cool the pumpkin on a rack for 5-10 minutes. Be careful transferring them – they are HOT!
Scoop out the pumpkin flesh and place into a blender.
Use an immersion blender, blender or food processor to puree the pumpkin flesh. I used my blender and it worked well.
Store in an airtight container until ready to cook or put in the freezer for up a year.
Need some inspiration on how to use fresh pumpkin puree?