DIY Pumpkin Puree

 

Did you know that most canned pumpkin isn’t pumpkin at all? Instead, companies use any number of winter squash, like butternut squash, and call it pumpkin. If you want the real deal, your best bet is making pumpkin puree at home, which is very simple to do! Here’s how:

• Clean your pumpkin, then cut it in half and scoop out the seeds and stringy bits. Don’t toss those seeds! Roast them in the oven for a savory snack.
• Rub the inside of your pumpkin with olive oil, and bake at 350F for about an hour and a half, or until it’s nice and tender.
• Let the pumpkin cool, then scoop the flesh into the blender, and puree in batches.

For most pumpkin recipes, it doesn’t really matter whether the puree you use is pumpkin or some other winter squash. If you’re short on time, just grab that can and get cooking!

Minimalist pesto

This method is minimalist in that it doesn’t need any special equipment like a food processor. If you do have a food processor or a mortar and pestle by all means use them.

Brilliant on sandwiches or dolluped in soups. Very good mates with anything tomatoey. Also lovely with avocado on toast. Drizzle with some more oil and keep in the fridge for up to a week.

1 large bunch basil, leaves picked

1 clove garlic, peeled & finely chopped

1 handful pinenuts

2 large handfuls grated parmesan

extra virgin olive oil

Wash and dry your basil then place in a clean plastic bag. Pound with your fist or a meat mallet until the leaves are bruised – this help release the basil aroma and makes it easer to chop in the next step.

Place bruised basil, garlic and pinenuts on a large chopping board.

Chop and keep on chopping until everything is finely chopped and starting to look like gremolata. Transfer to a mixing bowl and stir through enough olive oil to make a rough paste.

Stir through cheese. Taste and season.

Rosemary-Orange Cauliflower Puree

Adapted from How to Eat Weekends by Lynne Rosetto Kasper

Makes 8 servings

INGREDIENTS

1 large cauliflower (2½ to 3 pounds) with its greens

¼ pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn

1 large onion, thinly sliced

6 garlic cloves, crushed

1½ tightly packed teaspoons fresh rosemary leaves, or more to taste

Finely grated zest of 2/3 large orange, or to taste

freshly ground black pepper

½ teaspoon salt

¼ cup extra-virgin olive oil

1 tablespoon unsalted butter

DIRECTIONS

1. Cut the cauliflower into florets, then thinly slice the green stalks.

2. Place 3 inches water in an 8-quart pot. Insert a collapsible steamer. Bring the water to a boil and pile in the cauliflower greens, then the florets then add the kale, onion, garlic, rosemary, and orange zest. Sprinkle with some pepper.

3. Steam for about 10 minutes, or until the cauliflower is almost falling apart. Drain in a colander and let stand for 5 minutes. Place everything into a food processor along with ¼ teaspoon salt, the oil and butter. Purée, then taste for additional seasoning, be it salt (up to another ¼ teaspoon), rosemary, orange zest, or pepper.

Per Serving: Calories 130; Fat 9 g; Sat Fat 2 g; Protein 4 g; Carbs 11 g; Fiber 3 g; Cholesterol 5 mg; Sodium 170 mg.

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.