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Pumpkin Puree

Pumpkin Puree

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Recipe by Tonia Schemmel, Feasting at Home

Prep time: 10 minutes

Cook time: 50 minutes

Yields 1 ½ – 3 cups (1 small pumpkin equals approximately one 15 oz. can)

Making pumpkin puree from scratch is simple and an excellent alternative to canned pumpkin. Add puree to smoothies, baked goods (like pancakes, muffins, scones, bread, and pumpkin pie, of course!), soups, and even baby food. The puree can also be frozen in portions for later use.

Ingredients

  • 1 or more pie pumpkins from the farmers’ market
  • pinch of salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut the pumpkin in half and scoop out the seeds and stringy middle part. Sprinkle with salt, if desired.
  3. Place halves, flesh side down, on a baking sheet.
  4. Bake for 50 minutes or until tender when pierced with the tip of a knife.
  5. Once the pumpkin is cool, scoop out of the skin and process in a food processor or blender until completely smooth.

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Roasted Pumpkin Seeds

Adapted from the recipe for Maple Roasted Pumpkin Seeds by Sylvia Fountaine, Feasting at Home

Prep time: 15 minutes

Cook time: 15 minutes

Yields approximately 1 cup

Ingredients

  • 1 cup pumpkin seeds
  • salt

Instructions

  1. Preheat oven to 375F
  2. Soak pumpkin seeds in a bowl of water and massage them a bit to help remove the pulp. Scoop out the seeds and discard the pulp.
  3. Place 1 cup of pumpkin seeds in a small pot,  with 1 cup water and 1 teaspoon salt. Simmer for 10 minutes. Drain, do not rinse, and pat dry.  
  4. Once dry, place on a parchment-lined sheet pan and place on the middle rack in the oven, and stir every 5 minutes. Watch very carefully between minutes 10-15. You want them to toast, but not burn. 
  5. Remove from oven, fluff them a bit with the spatula, then let them cool completely, about 20 minutes.  They should be beautifully golden and crispy.

NOTES

Variations galore! Before roasting, toss pumpkin seeds with 1 teaspoon olive oil and add desired seasonings: 2-3 tablespoons of maple syrup, smoked paprika, cinnamon, cayenne, sesame seeds, cumin, etc.

Pumpkin Dip

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by Nicole Cunningham Furman, shared by My Saratoga Kitchen Table

Ingredients:
* Ingredients currently available at the farmers’ market
2 cups confectioner’s sugar
1 teaspoon nutmeg *
1 teaspoon cinnamon *
16 ounces cream cheese*, softened
2 cups pumpkin puree *
Instructions:
Mix together the sugar and spices. Whip together with the cream cheese and pumpkin. Refrigerate until firm. Serve with apple slices* or ginger snaps*.

Fresh Pumpkin Puree*
This year skip the canned pumpkin and make your own pumpkin puree. It’s not as difficult as you might think and it’s delicious. You may never go back to canned.
Heat oven to 375 degrees. Cut pumpkin* in half from top to bottom, remove the seeds and pulp. Place the halves cut side down on a parchment paper lined baking sheet. Roast until easily pierced, 45 to 60 minutes. Turn over the pumpkin and continue to cook for another 30 minutes. Allow to cool enough to handle. Scoop out the flesh and puree in a food processor. Drain puree in fine mesh strainer over a bowl for 1 hour or more. It will keep in the refrigerator for up to four days. It also freezes nicely for future use.

Halloween Party, Farmers’ Market Style

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By Pattie Garrett

Visit the Saratoga Farmers’ Market for perfect pumpkins to paint, carve and cook, and to get a sack full of other Halloween treats too! Between now and October 31, come to the market at High Rock Park any Saturday 9 am – 1 pm or Wednesday 3 – 6 pm to pick out products for constructing your own Halloween party, and on Wednesday October 31, come join ours!
Halloween’s mascot is the pumpkin, and at the market we celebrate this special squash in fresh baked goods, hot and cold beverages, decorations, dinners and desserts; we even have unique, locally made, pumpkin-spiced marshmallows! The tradition of carving pumpkins dates to Irish immigrants who came to America to escape famine. Legend says that Stingy Jack was a thief and trickster who even fooled the devil into making a promise not to take his soul when he died. The devil kept this promise, but God wouldn’t let an unsavory person like Jack into heaven. With just a burning coal in a turnip to use for a light, Jack’s been roaming the earth ever since. Because of this, children in Ireland put a glowing coal into a carved potato, turnip or beet to frighten away Stingy Jack. Once in America, pumpkins made the perfect lanterns. That is where we get Jack-O’-Lanterns.
Big pumpkins make the perfect carved jack-o-lantern, while small sugar pumpkins are delicious for roasting to make puree for pies, dips and pumpkin bread. Save the seeds of either to sprinkle with your favorite spice and roast as a quick crunchy snack.
If a party is on your Halloween schedule, try these tricks for some healthy and unusual treats: Use a small pumpkin or other gourd as a bowl. Fill it with a sweet pumpkin dip accompanied by sliced apples on the side, or try a savory dip or hummus with vegetable sticks.
Another fun idea is to make kebabs of fruit, veggies or cured meat and cheese. Stick them in a painted or carved pumpkin. It’ll make a wonderful centerpiece for your party table.
And on Halloween itself, come celebrate at the Saratoga Farmers’ Market! Trick-or-treat for candy at the vendors’ booths, win prizes in our costume contest, and paint a pumpkin in a mess-free craft! Before heading home, grab some veggies, a delicious prepared dish and a jug of sweet cider for a quick dinner on this spookiest evening of the year.