Roasted Pumpkin

Today I’m here to tell you that pumpkins aren’t only for carving!

Pre-halloween is the best time to find pumpkins at the grocery store and turn them into roasted pumpkin puree! The method outlined below works for any kind of pumpkin, although smaller pumpkins will be easier to manage. Don’t be afraid to take one home and try it yourself!

Roasting a pumpkin and turning it into all-purpose pumpkin puree is really, really easy and so much cheaper than the stuff you buy in a can. Roasted pumpkin can be used in oatmeal, soups, muffins, and in many, many more applications.

Roasted Pumpkin

How to Make Your Own Pumpkin Puree:

  1. Cut the top off your pumpkin. I find a longer serrated knife to work best and I start by stabbing a hole about 2-3 inches from the stem and cutting a circle all the way around the stem. You can then grab the stem and pull the top out. 
  2. Remove the seeds from your pumpkin. Cut your pumpkin in half and use a spoon to scoop out the seeds and the slimy orange insides. You can save the seeds to roast. 
  3. Roast your pumpkin. Preheat your oven to 400F and cut your pumpkin into smaller pieces that are about the same height, this will allow for even cooking. Roast your pumpkin skin side up on a parchment lined baking sheet for about 1 hour. Check doneness every 15 minutes or so with a fork and flip; you also want the skin to blister a bit so that it is easier to remove.
  4. Peel and puree your pumpkin. Using a paring knife to help, peel off the pumpkin skin. Puree the pumpkin in your food processor until smooth.
  5. Store your pumpkin. Keep roasted pumpkin puree in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
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All About Asparagus

Spring has sprung and so has the asparagus!

Asparagus is one of the first vegetables grown in Manitoba to actually be ready for harvest. It’s picked in the spring (typically May-June) and if you head over to your local grocery store in the spring months you may even find some from your local farms! It’s also during these spring months when asparagus is at its most reasonable price.

When buying asparagus I like to look for thinner stalks because they are often more tender and less woody. I also like to look for bunches of all the same or almost the same diameter so that they all cook in about the same time.

A note on frozen asparagus: as with most veggies we would recommend buying frozen when asparagus is out of season. Frozen varieties are just as healthy as fresh and also usually a better price, especially when asparagus is not in season. Always take a quick minute at the grocery store to compare prices!

Storage

Store asparagus upright in some water in the fridge. You may notice that this is how they’re actually kept in some grocery stores. The container in the photograph below is great, it’s tall and can hold more than one bunch if necessary. This particular one is from Ikea but any tall container, including wide mouth mason jars will work.

Asparagus Storage

How to Prepare

Easy Steam or Boil Asparagus

  1. Remove about half an inch of the ends.
  2. Cut into small pieces, halves, or leave whole.
  3. Add to steamer or steamer basket with a few inches of water underneath, or directly into a pot of water.
  4. Steam or boil for 3-5 minutes. Be careful not to over cook or your asparagus will be mushy!
  5. Toss with about 1 tsp canola oil and a pinch of salt and pepper.

Steamed Asparagus

Easy Roasted Asparagus

  1. Remove about half an inch of the ends.
  2. Toss asparagus with canola oil and a pinch of salt, pepper, and garlic powder.
  3. Spread out onto a baking sheet and top with 2-3 slices of lemon.
  4. Roast at 375F for 10-15 minutes. Roasted Asparagus
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