Filling and Sauce

Homemade Pumpkin Puree

Pumpkins are in season now!  After joining the school’s field trip to the pumpkin farm with my daughter and a Halloween party, I got six pumpkins, big and small, sitting in my kitchen.  The best way is to turn them into pumpkin puree and have it stored in the freezer for future use.  To use, simply thaw your pumpkin puree in the refrigerator overnight or defrost it in the microwave.  It’s just that simple!   I will be sharing with you some of my recipes I made using this pumpkin puree.

秋天是南瓜的季節, EC之前隨大女兒參加學校的旅行, 兩母女在南瓜田摘了兩個大南瓜捧回家. 加上萬聖節的派對, EC家中總共有六個大大小小的南瓜! 這麼多南瓜, 短時間內一定吃不完. 最好的方法就是把它們做成南瓜泥放在冰箱保存了! 從冰箱取出南瓜泥放在雪櫃半天或用微波爐解凍後便可以使用, 方便得很. 南瓜泥用途廣泛, EC會陸續跟大家分享幾個以南瓜泥作材料的食譜.

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Homemade Pumpkin Puree 自家製南瓜泥

材料 Ingredients

Pumpkin (about 4 to 6 pounds), sea salt
南瓜一個(約4-6磅重)、海鹽適量

做法  Directions

Preheat oven to 400 °F/205 °C.  Line a baking sheet with parchment paper.
焗爐預熱400 °F/205 °C,烤盆內放牛油紙。

Clean the outside of the pumpkin and wipe dry with paper towels.  Chop off the stem and cut the pumpkin in half.  Scoop out the seeds and pulp from the center with a spoon.  You may save the seeds and roast them later.
南瓜表皮洗淨抹乾去蒂切半,用鐵匙將瓜瓤和瓜籽刮走(瓜籽可留下製作烤南瓜籽)。

Sprinkle sea salt over the pumpkin pieces and place them (cut side down) on the lined baking sheet.
在南瓜上洒上少許海鹽,切面朝下放在烤盆上。

Bake for 30 to 40 minutes or until tender.  When you can easily pierce the pumpkin with a chopstick, you know it’s done.
放入焗爐焗30-40分鐘至南瓜軟身,當筷子能輕易插入南瓜時便可取出。

Let cool a bit then scoop out the flesh of the pumpkin with a metal spoon.  Place the flesh in a cheesecloth or coffee filter lined strainer over a large bowl and allow to drain.
稍放凉後用匙羹將南瓜肉刮出放在大篩中讓多餘水份流出(可在大篩內先放上棉布或咖啡濾紙然後放在大碗中)。

When there is no liquid dripping out, puree the pumpkin with a food processor or immersion blender until you get a smooth texture.
瀝乾水份後用攪拌機或攪拌棒將南瓜肉打成幼滑的南瓜泥。

Pumpkin can be used right away or stored in the fridge in an airtight container for up to a week.  Store pumpkin puree in freezer bags in small portions (like 200g per bag). Remove as much air as possible before sealing bags. Flatten the bags and label them with the date you make them before freezing.  Pumpkin puree can be stored in the freezer for six to eight months
南瓜泥可立即使用或放在食物盒中於雪櫃保存最多一星期,剩下的南瓜泥可用食物袋裝好(如每袋200g方便使用),壓走袋中的空氣,封好,寫上製作日期後可把袋子疊起存放冰格,保鮮期長達六至八個月。

Personal notes: Pumpkin can be cooked by steaming, boiling, microwaving, or roasting. I found that roasting pumpkin with skin gives the most flavorful result.
註:南瓜可以蒸、烚、叮或烤熟,EC覺得連皮烤的南瓜比較香甜。

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版權所有, 如需引用, 請註明出處  If you want to republish this recipe, please link back to this post.

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