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Every Saturday, June 30 through
September 29 from 9 am to Noon - Rain OR Shine!
On the town green, Wilmot Flat (Next to the town offices,
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Cooked Pumpkin
An easy method for
cooking fresh pumpkin to use in pies, soups or other
recipes calling for puree of pumpkin. When
choosing pumpkins for cooking avoid
field pumpkins, which are bred for perfect jack o'
lanterns: they tend to be too large and stringy for
baking. Ask your farmer for sugar pie pumpkins or
other flavorful varieties: small and sweet, with
dark orange-colored flesh, they're perfect for pies,
soups, muffins and breads. A medium-sized (4-pound)
sugar pumpkin should yield around 1½ cups of mashed
pumpkin. This puree can be used in all your recipes
calling for canned pumpkin.
INGREDIENTS:
1 medium sugar pumpkin
DIRECTIONS:
1. Preheat oven to 300
degrees F.
2. Cut pumpkin into small manageable pieces and cut
off pith and seeds.
3. Place cut pumpkin skin side up in a large
roasting pan. Add 1/4 water and bake uncovered for 1
hour or until tender. Remove from oven and allow
pumpkin to cool.
4. When cooled, cut away skin and mash or puree. Use
in any recipe that calls for canned pureed pumpkin.
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Design and maintenance courtesy of
Lori
A. Fogg, VOA
Copyright 2007, All Rights Reserved, L. Fogg
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