New Mexico Farmers' Marketing Association
  • Double Up Food Bucks
  • Sign Up
  • Join
  • Donate
  • Grow & Sell
  • Learn
    • Albuquerque Journal
    • Blog
    • Events
    • NMFMA in the Press
  • About NMFMA
    • Our Work
    • Board & Staff
    • Bylaws
    • Employment
    • Partners
    • Contact Us
    • Sign Up for Newsletter
  • Find a Market
  • Meet Some Farmers
  • Shopping
    • What’s in Season?
    • Seasonal Shopping Tips
    • Food Preparation
  • Recipes
    • Spring Recipes
    • Summer Recipes
    • Fall Recipes
    • Winter Recipes
  • Food Access
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC FMNP)
    • Senior Farmers’ Market Nutrition Program (SFMNP)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Double Up Food Bucks Program (DUFB)
    • Fruit and Vegetable Prescription Program (FVRx)
  • Find a Market
  • Find a Market
  • Meet Some Farmers
  • Shopping
    • What’s in Season?
    • Seasonal Shopping Tips
    • Food Preparation
  • Recipes
    • Spring Recipes
    • Summer Recipes
    • Fall Recipes
    • Winter Recipes
  • Food Access
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC FMNP)
    • Senior Farmers’ Market Nutrition Program (SFMNP)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Double Up Food Bucks Program (DUFB)
    • Fruit and Vegetable Prescription Program (FVRx)

Pumpkin Purée

Leave a Reply Cancel Reply

0

This purée can substitute for an equal amount of solid-packed canned pumpkin in recipes. Storing in 1 or 2 cup measures makes it easy to add to any recipe.

Ingredients:
1 pumpkin or winter squash
canola oil, as desired
1 cup water

Preheat oven to 375. Rinse pumpkin before baking to remove dirt and wipe dry. Split the pumpkin in half and remove seeds and fibers. Save seeds for toasting, if desired.

Rub the cut surfaces of the pumpkin with canola oil and place the halves (cut-sidedown) in a roasting pan. Add about a cup of water to the pan.

Bake until pumpkin flesh is tender when pierced. (Pie pumpkins take about 30 minutes. Large squash may take up to 90 minutes. Check regularly).

Remove the pumpkin halves from the oven and let cool. Scoop out the baked flesh.

Purée it in a food mill, food processor fitted with a chopping blade or mash by hand.

If the purée seems watery, place it in a sieve or colander lined with a double layer of cheesecloth or a coffee filter. Set it over a deep bowl. Cover and let drain for several hours or overnight in the refrigerator.

© 2019 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.