Smashing and Mashing Pumpkins (or Squash)

After a frustrating morning spent trying to format my blog, I decided to do something I knew would turn out okay.  I made a pie out of my lovely Chersonskya Squash.  I'll post that recipe under "Posts of Note".

How to Make Pumpkin Puree from a REAL Pumpkin (or Squash)

Chersonskya Squash

 

1.  Start by cutting your favorite squash in half, lengthwise.  Scoop out the seeds and scrape the inner cavity clean.

2.  Cut the squash into quarters or eighths, depending on their size, and place them on a baking sheet.

3.  Roast at 350 degrees until the flesh is soft.

4.  Meanwhile, remove the pulp from the squash seeds and set it aside to feed a compost pile or a flock of hungry chickens. 

5.  Rinse the seeds in a colander until all the pulp has been washed away from the seeds.

6.  Spread the seeds out on paper towels to absorb any excess liquid.

7.  Move the seeds to a plate and place it in a warm, dry place to allow them to dry completely.

8.  Check the roasting squash with a fork.  When the flesh is soft, remove the squash from the oven and allow it to cool to room temperature.

9.  Scoop the cooled flesh from the rinds.  Send the rinds to the compost pile or the chicken coop.

10.  Puree the flesh in a Cuisinart or a blender.

11.  Pureed squash can be stored in the refrigerator for 3 days or frozen until needed.  Best of all, IT DOESN'T TASTE LIKE A CAN.

Future Pies, Future Squash, Future Eggs (or compost) with NO LEFTOVER CANS.