How to make pumpkin puree for cake or muffins
Video recipe for pumpkin puree
Servings: You can make about 2 cups of pumpkin pure from the pumpkin this size
All you will need for this recipe is pumpkin. For this recipe, I took 1, 50 oz. (approx.- 1.5 kg) hokkaido pumpkin.
First, cut the edges of the pumpkin and slice it in half – be careful not to cut your fingers as it can get QUITE tricky with this round pumpkin.
Then take a large spoon and remove the middle part, so all the seeds are removed.
Slice the pumpkin into large pieces. Take a baking dish, put on the parchment paper and arrange the pumpkin on the paper, so it doesn’t stick to the bottom
Heat the oven on 350 F (170 C), put the pumpkin in, and bake it for around 45 minutes.
When done, take it out and check with a fork if the pumpkin is fork-tender.
Nov peel the skin off with a knife or just with your hands, but I think it is more comfortable with a sharp knife – as you can see, this will get a bit messy.
Then put the pieces into a food processor and mix for a few seconds until you get a smooth puree.
You can store it in an air-tight container or freeze it.
Your pumpkin puree is ready.
You invested so much hard work into making lovely ravioli. When it's time to cook them, you start pulling them apart, and you get frustrated and angry. But let's say you dust the ravioli with flour...
So you bought a pasta board or got one for a present. Your tortellini or noodles are made, and you are left with a mess on your new wooden board. Here is my grandmother's kneading and pasta...