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Pumpkin Puree

"Have you come to sing pumpkin carols?"

Fall is in the air!

That means that the holidays are right around the corner. If you're as enthusiastic about this season as my good friend Linus and I are (we're not really friends, but I do love 'It's The Great Pumpkin, Charlie Brown,' where the above quote can be found) then seasonal treats are also on your mind.

I believe my First Lady was the first to affectionately call me "June Cleaver" after seeing me cooking in one of my cute vintage aprons, a nickname I love and embrace! I love all things old-fashioned and enjoy bringing those fun, homespun recipes and traditions back to life for modern times.

In keeping with that tradition, over the next couple weeks, I'll be sharing some recipes with you for healthy, homemade autumn-themed treats. The first can be found in this post, and it's making your own pumpkin puree for pies and other yummy treats! There's no reason to pump yourself and your family full of aluminum by buying the canned version, easily make it yourself in just 45 minutes. It can be frozen and saved for any time a Pumpkin Spice craving hits you. And as a bonus, it's a great excuse to head out for a day at the pumpkin patch picking out just the right ones!

Ingredients

  • Two smaller-sized pumpkins

Directions

  • Rinse the outside of the pumpkins. You'll also want to do this with any fruit or vegetable that you're going to be consuming the outside of. In fact, it's good practice to do it with all of your fruits and veggies.

  • Preheat the oven to 350 degrees

  • Cut the pumpkins in half and scoop out all the insides. Save the seeds for roasting! The rest of the "guts" can be thrown away or composted. P.S. Doesn't the smell of pumpkin guts bring back fun memories of childhood pumpkin carving??

  • You can then cut the pumpkin halves in half again (so now each pumpkin is in four pieces) to make it cook a little faster.

  • Place the pumpkin pieces on a baking sheet (I like to put a silicone mat down first) and put in the oven.

  • Bake at 350 degrees for 45 minutes or so, until they're tender when you press on them with a fork.

  • Let them cool for awhile then remove the flesh from the outer skin.

  • Cut the pumpkin in to chunk and puree in the food processor or blender. If the puree seems too thick, you can add water by a tablespoon at a time until you reach the desired consistency.

  • You can now use your homemade puree for your favorite dishes, or put away in the freezer for future use (Friendsgiving is right around the corner! If you know me then you know I don't use the word "Thanksgiving" given it's historical roots in colonization.) Stay tuned for the next installment of fall recipe goodness where we'll put this puree to good use in the form of delicious pumpkin pies! 

Pumpkins at the Sauvie Island Pumpkin Patch

Pumpkins at the Sauvie Island Pumpkin Patch

Also, check out my adorable crochet pumpkins, available on my Etsy shop!

Handmade Crochet Pumpkins available at my Etsy shop!

Handmade Crochet Pumpkins available at my Etsy shop!

© Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content. 

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