pumpkin patch + preserving the season

This month marks my most favorite of all the seasons.
I imagine myself wistfully prancing through fields of pumpkins, the cold October air freezing to my face, the low-rise sun painting a golden glow on the ground, when reality sets in and I am indeed in a field of pumpkins - with my kindergarten classroom on our annual pilgrimage to pick out a ubiquitous squash for the classroom.

They will learn how pumpkins grow from seed to squash, and I will replay my childhood fantasy.
Texturally it is all here.

Native to North America, the pumpkin embodies why we elevate this vegetable: cyclically self-sustaining, a warm tonality, with the ability to feed us through the winter months.

After it's served its decorative purpose, repurpose and preserve.




pumpkin puree | depending on the size, makes 3-8 jars for freezing
1 pumpkin

Preheat your oven to 350 degrees F.

Remove the stem, and discard.  Slice the pumpkin in half width-wise, then quarters.  Remove the stringy bits and seeds (save seeds for later planting or roasting).

Place pumpkin halves (or quarters) onto a rimmed baking sheet skin-side up.  You can pour a small amount of water onto the baking sheet to help keep it from drying out.  Roast for 50-60 minutes, or until fork-tender.

Once the pumpkin has cooled to the touch, remove the skin.  Add the roasted pumpkin flesh to a food processor, and puree until smooth.  You may need to add a small amount of water, a tablespoon at a time, to gain the right consistency.

The puree will last about a week in an air-tight container in the refrigerator, or you may store it up to 6 months in the freezer.

Add to smoothies, pancakes, breads, ricotta for lasagne, make a pie...