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January 01, 2015
Recipe Source/Credit: Paul Virant
Submitted by: [gourmet10]
Category: Appetizers


Ingredients
Makes about 6 cups

Roasted Pumpkin or Winter Squash

5
pounds (2 to 3) pumpkin or winter squash, halved and seeded
Vegetable oil for coating
Preheat the oven to 400° F. Brush the cut sides of the pumpkins with oil. Place the halves, cut side down, in a baking pan and roast for 45 minutes, or until the pumpkin is tender when pierced with a knife. (This varies widely depending on the squash variety. A delicata may cook in 35 minutes while a butternut or kabocha can take 1 hour.) Using a spoon, scrape the flesh into a bowl and discard the skins.
Notes
Pumpkin Butter
6
cups (3 pounds) roasted pumpkin or winter squash pulp
2
cups (12 ounces) lightly packed brown sugar
1
stick (4 ounces) unsalted butter, cubed
1
teaspoon kosher salt
1
teaspoon cinnamon, ground
1/2
teaspoon nutmeg, freshly grated
1/2
teaspoon ginger, ground
1/4
teaspoon cloves, ground
Preheat the oven to 350° F. In a bowl, mix together the roasted pumpkin, sugar, butter, salt, cinnamon, nutmeg, ginger, and cloves. Spread onto a 9 by 13-inch baking pan and bake, stirring every 15 minutes with a spatula, until the pumpkin has become thick and slightly caramelized, about 1 1/2 hours. Give it a good stir at the end; it should be smooth and spreadable. If the pumpkin is too fibrous for your liking, blend it in a food processor to even out the texture. If it is thicker than you'd like, you can thin it with a little water. Cool and refrigerate or freeze in a couple of plastic deli containers until ready to use.



 
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