tag:blogger.com,1999:blog-8049187873511813580.post5953618447750108596..comments2023-06-02T06:21:49.112-04:00Comments on Mastering the art of Kosher Cooking: 1 pumpkin, 3 delicious recipes.Robinhttp://www.blogger.com/profile/05203826007012958891noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8049187873511813580.post-78777851841638908782008-11-07T12:25:00.000-05:002008-11-07T12:25:00.000-05:00How about roasted pumpkin puree. My church hosts a...How about roasted pumpkin puree. My church hosts a pumpkin patche every fall as a fund raiser. Inevitably, unloading a semi truck load of pumpkins, some get dropped. Anyway, peeling then boiling takes waaaay too much time. I cut the top out, scooped out and reserved the seeds. then cut pumkin in half. Invert halves, skin side up in a pan with an inch of water. Roast at 350 or so for a while, an hour or more. The skin can even turn dark brown in places and the half will kinda slump down. Turn the oven off when the look/smell done. When they've cooled enough to handle comfortably, turn roasted half skin side down in a big bowl, gently scoop all the mushy roasted pulp out. You can then mash or puree as desired and discard the tough skin.Anonymoushttps://www.blogger.com/profile/17134844426699161334noreply@blogger.comtag:blogger.com,1999:blog-8049187873511813580.post-70781966830357096712008-11-07T12:17:00.000-05:002008-11-07T12:17:00.000-05:00I normally cut the pumpkin in half and bake it unt...I normally cut the pumpkin in half and bake it until it's soft before I puree it, that way I don't really have to "peel" it...just kind of pull the skin off<BR/><BR/>Not sure if it would give you the same texture though.Anonymoushttps://www.blogger.com/profile/08469550480053024380noreply@blogger.com