Thanks to Market Street DFW for this sponsored post about my favorite time of year, Autumn!
When you’re name is Autumn, I feel like this time of year I’m in my prime…
The first sign of the season starts with mums, cooler temps and the appearance of pumpkins mean I’m right on cue. So on a cool, crisp September day, I stopped into Market Street and low and behold – it was pumpkin-palooza! Every size, color and type was already on display, just waiting for me to take them home. (And I found out later, they are happy for you to return to their “pumpkin patch” and take photos for fall!)
Now that it’s official fall, I was ready to begin making everything pumpkin. From breakfast to baked goods, I find a way to make pumpkin a part of every meal. However, since I’m working to incorporate more healthy, clean eating into our family lifestyle, I was going to have to do a little bit of work on the front end to create those delicious pumpkin recipes!Print
- 1 small pumpkin, rinsed and dried
- Preheat oven to 350 degrees.
- Cut pumpkin in sections from top to bottom.
- Remove the stem.
- Remove all the seeds and fiber with a spoon or metal measuring cup until only the flesh is left.
- Lay pieces fleshside down on a roasting pan
- Fill pan with 1/2 cup of water.
- Place pumpkin pieces in oven for 1 hour until soft.
- Remove pan from oven and allow to cool for one hour.
- Once cool, remove the flesh from the peel and put into a blender or food processor and mix until smooth, approximately 3-4 minutes.
- Use immediately or place into 1 cup bags in freezer bags and store flat in the freezer for quick use.