Pumpkin Everyday
October 26, 2012
Fall is upon us, as evidenced by crispy breezes and lots and lots of pumpkin!!!
Pumpkin is my favorite, and I love adding it to both sweet and savory dishes. The easiest way to store a huge assed pumpkin in your tiny NYC fridge is to roast it and make a divine puree from the mushy roast pumpkin. Then, you have it on hand to add to gluten free chocolate chip pumpkin muffins, pumpkin ginger soup, or even pumpkin cocktails! This is also really helpful for easy weeknight dinners, just grab the puree and everything is possible!
Step 1)
Cut up pumpkin and roast at 350 for about 45 mins
Step 2)
Scoop roasted pumpkin (i let it cool so as not to burn my fingers off) into a blender
Step 3)
Store in any container!
It will last in your fridge for up to 5 days.
Easy as pie…
…(recipes anyone?)
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It freezes really easily also. I like pumpkin soup – very simple with sauteed garlic and onion and then the pumpkin and spice (curry or cumin).