Happy Canadian Thanksgiving! Thanksgiving is one of my favourite holidays- I think it’s so important to give thanks, and people really don’t do it often enough. What better way is there to celebrate giving thanks than with a delicious meal with your loved ones? Unfortunately my schedule is quite busy this week, so a home-cooked Thanksgiving meal might have to hold off for another time.
With pumpkin season in full swing, I think I should warn everyone that the blog is going to be filled with lots of pumpkin recipes. Today I’m going to address one thing that bothers me the most about pumpkin season: canned pumpkin. Yes, yes, I know it’s convenient and much easier than taking the time to roast or boil a pumpkin, but why would you choose canned pumpkin (available year-long, I believe) when pumpkins are fresh and in season? Why?! Making your own pumpkin purée for pies, oatmeal, pancakes, muffins, and other delicious fall pumpkin goodies isn’t as daunting as it seems, and can be taken care of while you do other things around the house. If you feel like it’s a waste of time, just pop the pumpkin into the oven and set yourself with the task of cleaning the house, making the bed, or doing your laundry. By the time you’re done with your household tasks, the pumpkin will be done!
1 pumpkin, halved or cut into slices
Preheat your oven to 200 degrees celsius.
On a baking tray lined with baking paper or greased tin foil, lay out the pumpkin halves or slices. Don’t salt or spice the pumpkin so you can save it and use it for multiple recipes.
Roast the pumpkin for 25 minutes, or until the flesh is soft.
Once roasted, let the pumpkin cool.
Remove the pumpkin skin when cooled. If the pumpkin seems too watery, squeeze the liquid out of the pumpkin with your hands or in a cheesecloth.
Food process the flesh of the pumpkin, and refrigerate the purée until you have to use it- it’ll keep for a couple days.
Enjoy it in all your favourite fall recipes 🙂
Wishing you much love and happy kitchen adventures,