Homemade pumpkin purée is easy to make. There are many varieties of pumpkins that are offered. Many are grown for decoration (Halloween jack-o’-lanterns, etc.) others for food (pie pumpkins). I find that a good pie pumpkin will produce a better purée – leave decorative pumpkins as decorations. This last year I grew Burpee “early sweet sugar pie” pumpkin. It made an excellent Pumpkin Puree which we used for pies, breads and soups.
With that being said and done, many recipes for pumpkins start with a purée so here is a recipe for pureeing a pumpkin.
1 whole pie pumpkin
Preheat oven to 350 degrees Fahrenheit. Using a sharp knife, cut the pumpkin into several large pieces. I like to remove the seeds and “guts” but you don’t have to – baking makes it easy to cut the seeds out when cooled down (if you take the seeds now you have the choice to either keep them for next season’s planting stock or for roasting). Place the pieces on a baking sheet cut-side down. Bake for 30 minutes to an hour. You’ll know the pumpkin is ready when its flesh pierces – just like a baked potato.
Allow the pumpkin pieces to cool, at this time if you did not remove the seeds cut them out now (set them aside for roasting). Scrape the remaining flesh away from the rind. Purée the flesh in a blender, a food processor, a food mill or as I like a hand masher, add water if necessary to help it blend.
A 2 1/2-pound pumpkin yields about 2 cups of purée, or enough for one standard 9-inch pie.
You can freeze excess pumpkin purée for future use.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/
Yellow Squash Casserole
Yellow Squash Casserole not much to this recipe, just combine ingredients and bake
3 cups sliced cooked yellow summer squash
2 cups shredded mild cheddar cheese
4 ounces chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk
Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour
Look at other squash recipes https://traderscreek.com/recipes/recipe-index/
Creole Venison Stew
Use the stew meat cuts from butchering your deer to make a tasty creole venison stew. The spices and vegetables really add to the dish. Use a cast iron covered skillet or dutch oven for that little bit of “frontier” authenticity.
3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and creole seasoning. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
Remove the venison stew from the oven and serve in shallow bowls with crusty bread and a nice cold lager.