| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Pumpkin; (preferably a sugar |
|
|
; pumpkin) (8-pound) |
| 1 1/2 |
tb |
Unsalted butter; melted |
INSTRUCTIONS
Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving
it, scrape out the seeds and the membranes, reserving the seeds for
toasting if desired, and brush the inside of the pumpkin with the butter.
Top the pumpkin with the reserved stem end, bake it in a shallow baking pan
in the middle of a preheated 375F. oven for 1 1/2 hours, or until the pulp
is tender, and let it cool in the pan until it can be handled. Discard any
liquid that may have accumulated in the pumpkin, scoop out the pulp, and in
a blender puree it in batches, transferring it as it is pureed to a large
sieve or colander lined with overlapping large coffee filters and set over
a large bowl. Cover the surface of the puree with plastic wrap and let the
puree drain, chilled, overnight.
Makes about 4 cups.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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