With Thanksgiving just around the corner, it seemed like a good time to share some thoughts on pumpkins. First of all, I love them whole. I love to look at them. They are so bright and cheery and just scream "Fall is here!" So when I start thinking about decorating for fall, I usually buy two or three sugar pumpkins because I know they can do double duty. I work them into my indoor decorations, usually with other winter squashes or gourds, and get to enjoy their beauty... and as the season changes to winter and the winter holidays approach, I roast them up and we get to enjoy them a second time. One of my favorite pumpkin recipes to make here at the B&B is for Pumpkin Muffins. This recipe works just fine with canned pumpkin, but it just seems a little more special with homemade pumpkin puree. And the beauty of homemade pumpkin puree is that it can be easily frozen to be used later as needed. So to start, here's a quick primer on how to roast a pumpkin...(View a pdf of the recipe here: Roasted Pumpkin)Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat - alternately, you can use a glass baking dish lightly sprayed with cooking spray.Start with a small sugar pumpkin. (These are not the big ones that would typically be used for making Jack-O-Lanterns.) Break off the stem and wash and dry the outside of the pumpkin to remove any dirt. Using a large and sturdy sharp knife, cut the pumpkin in half or quarters.Scoop out the seeds, stringy pulp and other goo using a spoon that has a thin, sharp edge - I like to use a melon ball scooper. You can also use a paring knife to help remove stubborn strings and to clean things up in general. If you like, save the seeds and roast them using this recipe for Roasted Pumpkin Seeds to enjoy them as a snack. (Messy?... Yes.) Pour 1/2 to 1 teaspoon of olive, vegetable or canola oil into each half, then rub the oil around on the inside of the pumpkin to fully coat the flesh. Spread a little more of the oil on the parchment or silicone mat you'll be using to roast the pumpkin (this helps with clean-up). Place the pumpkin oiled flesh-side down on the prepared baking sheet. If I've cut the pumpkin in quarters, I like to pair them back up to make halves.Bake at 400 F for 35 to 45 minutes, depending on the size of the pumpkin, until flesh is soft and is stating to look translucent. Allow to cool at least 10 to 15 minutes before handling.Remove the pumpkin flesh from the peel, using a large spoon if necessary, but it should come off very easily. (OK, yes, this part can be a bit messy too.) Discard the peel and transfer the flesh to a food processor or blender. Process or blend until smooth.You can store the pureed pumpkin in a covered container in the refrigerator for up to 5 days. Or if desired, measure the puree into recipe-sized portions (I make 1/2 cup portions), transfer to zipper-close bags, and freeze for future use.You will find that homemade pumpkin puree typically contains considerably more water than canned. I do not typically find it a problem in my muffin or scones recipes. The muffin batter will be a little thinner and the scone dough may need more flour when forming the scones, but the end result is just as yummy. If you are worried about the excess liquid causing a problem with your favorite recipe, you can always drain some of it off by placing the puree in a mesh strainer lined with a couple of coffee filters.When you are ready, use your homemade pumpkin puree to make these Pumpkin Muffins!
