Ode to a Pumpkin
Oh Pumpkin, Oh Pumpkin, how great thou art
There are all sorts of recipes of which you're a part
Your orange globule presence is everywhere
In magazines, on doorsteps and the food blogosphere
It must be the season for your merits to be shown
We all want to claim you and make you our own
In muffins and cookies and casseroles and soups
You must use a pumpkin to remain in the loop
Oh Pumpkin, Oh Pumpkin, you're a glorified gourd
But frankly, I admit you're making me bored
So here is my recipe, I've had my fun
I've cooked with a pumpkin and now I am done
Pumpkin and sweet potato puree
with orange and thyme
with orange and thyme
from Fine Cooking Magazine Oct/Nov 2010
Online here
Serves 4
Ingredients
2 Tbs. unsalted butter; more for the baking sheet
1 small (1-1/2 lb.) Sugar Pie pumpkin
1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
1 large (14- to 16-oz.) sweet potato
2 Tbs. light brown sugar
1 tsp. finely grated orange zest
1 tsp. minced fresh thyme
Kosher salt and freshly ground black pepper
1 small (1-1/2 lb.) Sugar Pie pumpkin
1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
1 large (14- to 16-oz.) sweet potato
2 Tbs. light brown sugar
1 tsp. finely grated orange zest
1 tsp. minced fresh thyme
Kosher salt and freshly ground black pepper
Directions
Position a rack in the center of the oven and heat the oven to 375°F.
Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet.
Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.
Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.
Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.
Notes:
Position a rack in the center of the oven and heat the oven to 375°F.
Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet.
Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.
Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.
Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.
Notes:
- I added Rosemary and garlic to this recipe because I am on a Rosemary kick right now and garlic is a must.
- I have nothing against pumpkins or those that choose to cook with them. I was just taking note of how many pumpkin inspired recipes there are right now. A lot.
