The Petit Four

Pumpkins are everywhere apparently. Just not in Brussels. I have been on a pumpkin, squash, and gourd hunt for the past month and only now have I found one. And after having to get this nice, big pumpkin back to my apartment, I’m convinced that the reason why there is barely a gourd to be had in this city is because carrying pumpkins on public transportation sucks.

Lugging this heavy, bulbous thing around made me appreciate a couple of things – all the exercising I’ve been doing recently and anyone who carries a baby on public transportation. Seriously all you urban moms and dads – hats off to you and your ability to carry your genetically related pumpkin around and making it look like it ain’t no thing.

Now that I’ve discovered where the pumpkins live in this city, I am going to hoard and stockpile like it’s nobody’s business. I want to have enough to last so I can make delicious and anti-oxidant powered soups, muffins, and breads for the entire year.  Which means making a whole lotta pumpkin purée.

If you’ve never made pumpkin purée, you need to.  One large pumpkin yields a couple of quarts of puree so you have loads of great thickener and base for soups and other dishes for very cheap.  It makes your house smell fantastic as it softens in the oven and it’s really fun to hold and squish the warm insides as you slip them into the food processor.  Basically, I used it as an excuse to play with my food as an adult.  And once you roast and puree the pumpkin, you can store it in ziploc bags in your freezer without taking up too much space.

And if you’re still not sure about making pumpkin purée let me just say this - 100% homemade pumpkin pie.

Fresh Pumpkin Purée

Preheat oven to 400F.

Scrub and wash your pumpkin very well.  Slice your pumpkin so it will fit on a deep baking sheet or casserole dish and remove all the seeds.  Brush the exposed pumpkin flesh with butter.  Arrange on a baking sheet with the buttered-flesh side down.  Cover with aluminum foil.  Bake in oven until pumpkin is very tender and can easily be pierced by a fork or a knife.  Check after an hour to make sure the pumpkin isn’t browning or burning.  Remove from oven and let pumpkin cool so it can be handled.  As soon as it is cooled, scoop out the insides and puree in a food processor until blended.  Store in an airtight container.  If the puree isn’t used within a few days, store in the freezer.  It can be frozen for several months.