In Florida, we all know what 80 degrees means - sweater weather! Okay, I'm only sort of joking. Although the weather might not match the season, we're definitely in the mood to get our fall on. Luckily, we'll be getting a taste of fall weather next week when we go up to Chicago for the Bank of America Chicago Marathon! We're both so excited to go back to the ol' stompin' grounds and run through a 26.2 mile party.
Speaking of fall, October 1st is this weekend which means it's time for ALL THE PUMPKIN RECIPES. I don't care if it's still hot out. I'm ready for the pumpkin smoothies, butternut squash tacos, stuffed acorn squash, wild rice, hearty soups – anything and everything that has all those homey flavors that warm up the house and our bellies.
With all those pumpkin recipes just waiting to be devoured, we've come to you today with a quick how-to on roasting a pumpkin and making your very own pumpkin purée.
Pumpkin puree is incredibly easy to make and in my opinion, tastes a heck of a lot better than whatever canned pumpkin you can get at the store. When we make our pumpkin puree, we often do a few pumpkins at once, that way you’ll have pumpkin for all those fall recipes coming up. Hint, hint!
Just so you guys know, we made a killer creamy pumpkin mac n’ cheez last night. Like, the best vegan mac and cheese we’ve ever had good. Creamy and decadent, the dish was made with sage, pumpkin, and who would’ve ever though, Dijon mustard.
Drooling yet? This dish will transport you to a place where leaves fall, the air is chilly, and warm drinks sound like a good idea. But, y’all will have to wait until next week for this recipe. ;)
Be ready to make this uh-maze-ing creamy pumpkin mac next week by prepping your pumpkin puree this weekend. It is totally worth the little extra work.
- 1 pie pumpkin (It will make about 4 cups of pumpkin puree)
- 2 tbsp olive oil
- 2-4 tbsp water
- Preheat oven to 425 degrees F
- Cut off top of pumpkin. Put the flat side down on the cutting board, and cut pumpkin in half. Scoop out seeds.
- Cut pumpkin into small 3 inch pieces.
- Place pieces on a baking sheet. Drizzle with olive oil. Roast for 25 minutes, or until pumpkin is slightly browned and softened.
- Let pumpkin pieces cool, peel the skins off, then blend until smooth. You may need to add water 1 tbsp at a time if the mixture isn't blending. Freeze in an airtight container or freezer bag for up to a month.