Everyday Gourmet: Pure Pumpkin Purée

  • Downhome Magazine
  • Posted: Sep 26, 2016 9:42 AM

1 (2 lb) sugar pumpkin

Pull the stem from the pumpkin and cut in half. Scoop out seeds and pulp. (Clean, dry and roast the seeds if you like - just toss them with a bit of oil and salt and roast at 350°F for about 15 minutes. Crunchy and delicious!) Cut pumpkin halves into manageable wedges and pare the skin from the outside. Chop the flesh into 2"x2cubes and place in a large, microwaveable bowl (such as Pyrex glass or a ceramic casserole dish). Add enough water to come up about a 1/2" in the bottom of the dish. Cover with a microwave splatter guard (or a dinner plate) and microwave for 5 minutes on full power. Toss the cubes and microwave another 5 minutes. Check for doneness; it should be soft but still holding its shape. Continue cooking if necessary, a few minutes at a time, until tender. (Microwaves differ greatly in power. I have an inverter microwave, which cooks disarmingly quickly!) Strain off any liquid. Mash the pumpkin with a fork. Set aside to cool, or freeze for later use. Pure pumpkin purée works great in my recipe for Pumpkin Streusel Muffins.

Andrea Maunder, locovore, wine expert and pastry chef, is the owner and creative force behind Bacalao, a St. John's restaurant specializing in "nouvelle Newfoundland" cuisine. She writes a monthly column, "Everyday Gourmet," for Downhome.