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Merrill is a co-founder of food52.
Not sure I've ever had this happen before -- what kind of pumpkin were you using? And what temp did you bake at?
I used a "sugar pumpkin" from whole foods and baked it at 350 degrees. Could it have been mislabeled or green?
Wonder if this bitterness is related to what happens with some cucumbers and snake gourd melons..The odd ones end up being bitterly inedible.
I think the issue may be the type of pumpkin you used. For those who want to use fresh pumpkin vs. canned puree, here's an interesting exploration of what kinds of squash work best: http://dinersjournal.blogs...
The link is very helpful. Thanks.
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Merrill is a co-founder of food52.
added 6 months agoNot sure I've ever had this happen before -- what kind of pumpkin were you using? And what temp did you bake at?
I used a "sugar pumpkin" from whole foods and baked it at 350 degrees. Could it have been mislabeled or green?
Wonder if this bitterness is related to what happens with some cucumbers and snake gourd melons..The odd ones end up being bitterly inedible.
I think the issue may be the type of pumpkin you used. For those who want to use fresh pumpkin vs. canned puree, here's an interesting exploration of what kinds of squash work best:
http://dinersjournal.blogs...
The link is very helpful. Thanks.