{"id":46753,"date":"2023-11-22T14:55:56","date_gmt":"2023-11-22T19:55:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=46753"},"modified":"2023-11-22T15:48:30","modified_gmt":"2023-11-22T20:48:30","slug":"creative-ways-to-use-pumpkin","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/creative-ways-to-use-pumpkin\/","title":{"rendered":"Creative Ways to Use Pumpkin In Your Everyday Meals"},"content":{"rendered":"\n

Embrace Autumn by pairing cheese with the season\u2019s notorious gourd.<\/h3>\n\n\n\n
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While both Dunkin Donuts and Starbucks start pushing pumpkin latte season into late August, the right time\u2014botanically speaking\u2014to buy the gorgeous orange gourds fresh from the farm in most parts of the United States starts in late September and stretches into late November. For culinary purposes, pass on the jack-o-lantern varieties and reach for sugar pie or baking pumpkins<\/a> with names like Baby Bear, Early Sweet Sugar Pie, and Orange Smoothie, as they are smaller and have much sweeter flesh. <\/p>\n\n\n\n

To prepare a homemade pumpkin puree consistent to canned pumpkin (over 80% of which is produced in Illinois from a cultivar called the Libby Select Dickinson Pumpkin), cut the pumpkin in half, scoop out the seeds, and roast it, cut sides down on a baking sheet in a 400-degree oven until it\u2019s fork tender, which will take between 45 minutes and an hour depending on the size of the fruit. Cool the baked pumpkin to room temperature, scoop out the flesh, and whizz it in a food processor until very, very smooth. Depending on both the variety of the pumpkin and how much rain fell while it was growing, you may want to strain it through a fine-mesh sieve lined with cheese cloth for about 30 minutes to match the consistency of canned pumpkin called for in most holiday baking recipes<\/a>.<\/p>\n\n\n\n

The amount of puree a pumpkin will yield varies based on the overall water content of the fruit. But as a rule of thumb, a 3-pound pumpkin will give you enough puree for a recipe that calls for a 15-ounce can of pumpkin puree. If your gourd is bigger than that, freeze the resulting puree in an air-tight container for up to three months and thaw for use without any change in texture. <\/p>\n\n\n\n

Five Savory Pureed Pumpkin Ideas <\/strong><\/h1>\n\n\n\n

Whether your leftover pumpkin puree is homemade or from a can, consider these tasty and savory ideas to use it up during the holiday entertaining season. <\/p>\n\n\n\n

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  1. Slather a tablespoon of puree inside a cheddar<\/a> and apple sandwich before grilling it. <\/li>\n\n\n\n
  2. Combine \u00be cup of puree and 3 cups bechamel to create a mac and cheese<\/a> base. <\/li>\n\n\n\n
  3. Stir \u00bc cup of warm puree into 1 cup of warm and spicy queso<\/a> dip. <\/li>\n\n\n\n
  4. Add \u00bd cup to a quart of spicy chili to round it out with a sweet undertone.  <\/li>\n\n\n\n
  5. Combine \u00bc cup of pumpkin puree with \u00be hummus and top with toasted pepitas for an autumnal dip.\u00a0 \u00a0<\/li>\n<\/ol>\n\n\n
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    No Knead Pumpkin Focaccia<\/h2>\n
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    The bread can be sliced and used to make turkey sandwiches, served with squash soup, or topped with smoked ricotta cheese, shaved prosciutto, and dressed arugula for an impressive appetizer. \u00a0<\/em><\/span>
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    <\/div>Makes one, 13 x 9-inch pan of focaccia\u00a0<\/em><\/span><\/div>\n
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    Servings <\/span>4<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

    Ingredients
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