Every year around this time, the internet is flooded with a slew of pumpkin recipes. Sadly, a majority of said recipes calls for canned pumpkin instead of fresh. Although it’s okay to use canned products from time to time (as long as they’re organic and low sodium whenever possible), what makes these recipes seasonal if one can use canned pumpkin all year round? Instead of using pumpkins solely as Halloween decorations, why not help reduce food waste and eat those gourds instead?
For this recipe, I chose the "Long Island Cheese Pumpkin" variety, which has no relation to dairy other than its cheese wheel-like appearance.
Here's how I roast pumpkin and make pumpkin puree:
-Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.
-Using a sharp knife, cut pumpkin in half lengthwise (this will take some elbow grease). Using a spoon, scoop out seeds and strings; discard.
-Place pumpkin halves cut site down on prepared baking sheet and roast until skin is golden brown and flesh gives easily when pressed, 45-60 minutes.
-When cool enough to handle, scoop flesh into a food processor and discard pumpkin skin. Puree pumpkin until smooth (this may have to be done in 2 batches). When puree is completely cooled, transfer to an airtight container.
-Puree will keep in the fridge for 1 week, or in the freezer for about 4 months.
These pumpkin burgers are satisfying yet light. Pumpkin’s natural sweetness pairs really well with smoky chipotle and bright cilantro. Not a fan of cilantro? (Note: we can’t be friends). Try using parsley or basil instead. This recipe would also make great sliders. (Originally published on The New Baguette). —Alexandra Shytsman
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