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» Pale Yellow

Cream together butter and sugar until pale yellow.

Roasting a Pumpkin

Tracy Byrne

Let me be straight - it is much easier to just go to the store and buy yourself a can of pumpkin.  However, it's pretty badass awesome to roast your own pumpkin and puree it.  Personally, I think homemade pumpkin puree tastes more pumpkiny, if that's even a word.  Canned pumpkin has a bit of a weird aftertaste that homemade pumpkin puree doesn't have. Here it goes!  First, cut the pumpkin in half and cut off the stem.

Second, scoop out the seeds and the orange stuff in the middle.  If you want, separate the seeds from the orange stuff and look at the bottom for directions on how to roast the seeds.

Third, spritz the pumpkin and the foil lined baking sheet with olive oil so nothing sticks.  Turn the pumpkins cut side down and bake for 20-30 minutes or until the pumpkin is browned and soft.

Fourth, let cool until you can handle the pumpkin.

Fifth, peel the skin off the pumpkin and place the insides in a bowl.  Puree with an immersion blender until smooth.

Sixth, (this is important) place 2 sheets of paper towel inside of a fine sieve, and pour the pumpkin inside.  Let this drain for about 2 hours.  This will drain about 1/2 cup of extra liquid out of the pumpkin puree. 

Store in the fridge until ready to use.

Finally, make something delicious with freshly pureed pumpkin!!!  Here are some ideas:

Here is the bottom!  To roast pumpkin seeds:

  1. Clean all the orange goop around the pumpkin seeds and rinse well under water.
  2. Let dry over night on a cookie sheet. 
  3. Preheat the oven to 400 F and spritz the seeds with olive oil and sprinkle with salt. You can adjust flavors here to your liking.
  4. Bake for 15 minutes or until they start to brown.