Tuesday, November 30, 2010

pumkin overload

A few weeks ago my roommate and I made a trip to Farm to Family and purchased a large blue pumpkin. Yes, blue. It was a lovely shade of pale blue and we were told it was the best for cooking. We had no interest in carving this pumpkin. Instead, we precariously chopped it into sixths and roasted it. Since then, I've read recommendations to roast whole and then chop, but this was a large pumpkin so we chopped then roasted.

To roast the pumpkin, we rubbed the outside with olive oil and the inside with butter then roasted it for about an hour at 450 degrees. We ended up with about 12 cups of pumpkin puree. I've used some it, including this amazing Pumpkin Cake with Mexican Chocolate Icing that I made for my family's Thanksgiving (see below.) But what else should we make to use up the last 6 cups of pumpkin?

[Pureed pumpkin]

[Thanksgiving Pumpkin Cake]

1 comment:

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