Tiny New York Kitchen: Pumpkin Purée

pumpkin puree

By Victoria Hart Glavin of Tiny New York Kitchen

You COULD buy canned pumpkin, but nothing tastes better than if you do it yourself!

Ingredients

4-6 Pound Baking Pumpkin

1 Tablespoon Kosher Salt

Preheat oven to 400 degrees.

Using a very sharp knife, remove stem of pumpkin. Carefully slice pumpkin in half from top to bottom. Using a spoon or ice cream scoop, scrap out seeds and fibers from each half. Sprinkle insides with kosher salt.

Place halves, flesh-side down on roasting pan lined with parchment paper.

Place in oven and roast 30 to 45 minutes until knife easily pierces through skin.

Remove from oven and let cool completely, which should take about an hour. Scrape out flesh and place in food processor or blender. Process until mixture is smooth. Store in refrigerator for up to 1 week or freeze for up to 3 months.
Makes 2 cups purée.

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Total Time: 65 Minutes

“Work With What You Got!”


 

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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