DIY Pumpkin Puree
Did you know that most canned pumpkin isn’t pumpkin at all? Instead, companies use any number of winter squash, like butternut squash, and call it pumpkin. If you want the real deal, your best bet is making pumpkin puree at home, which is very simple to do! Here’s how:
Clean your pumpkin, then cut it in half and scoop out the seeds and stringy bits. Don’t toss those seeds! Roast them in the oven for a savory snack.
Rub the inside of your pumpkin with olive oil, and bake at 350F for about an hour and a half, or until it’s nice and tender.
Let the pumpkin cool, then scoop the flesh into the blender, and puree in batches.
For most pumpkin recipes, it doesn’t really matter whether the puree you use is pumpkin or some other winter squash. If you’re short on time, just grab that can and get cooking!
Read more:
http://www.care2.com/greenliving/10-...#ixzz2AKqqx0gU