Making fresh pumpkin puree is not time consuming or difficult. It freezes very well so you can make it way ahead of time and defrost it before you use it. Click here or on the title for You-Tube instructions on making puree. The only part on the video I would change is the oil. There really is no need to put oil on the flesh when you bake it with the rind up. However, I do thinly coat the bottom of the pan with organic, extra virgin Coconut Oil.
So besides pumpkin pie, pumpkin roll, pumpkin bread and muffins, what else can you do with pumpkin puree? Try this delicious Pumpkin Lasagna recipe for a change that your taste buds will love:
ORGANIC PUMPKIN LASAGNA
1 lb organic whole grain Lasagna noodles
Grapeseed oil, to coat pan and to sauté vegetables (organic, if possible)
1 clove organic garlic
14.5oz finely chopped, equal portions of organic celery, onion & carrot (I use a scale to weigh)
30 ozs of fresh cooked organic pureed pumkin or two 15oz cans organic pumpkin
½-cup organic whole raw milk
1 organic, free range egg
2 T chopped fresh organic sage
1 ½ cups organic raw sour cream (if possible)
2 T organic chives, chopped
8oz organic grated raw cheese combo: Mozzarella, Asiago, Provolone and Chevre cheeses, or any combination (it's difficult to find raw Mozzarella, Asiago and Provolone; authenic Reggiano Parmegiano is a raw cheese)
Celtic sea salt, to taste
Freshly ground organic pepper, to taste
- Grease lasagna pan with oil (use size of pan to fit noodles).
- Cook noodles until al dente.
- Sauté celery, onion and carrot in oil until golden.
- Mix together pumpkin, egg, milk and vegetable mixture with sage.
- Add salt and pepper.
- Place layer of noodles on bottom.
- Top with a layer of pumpkin mixture, then layer of cheese.
- Repeat with remaining lasagna, pumpkin and cheese.
- End with noodles on top.
- Mix sour cream with chives and spread on the top layer.
- Bake at 350 degrees for 35-40 minutes.
- Eat and enjoy! Great left over , too!