There are a variety of harvest festivals the length and breadth of Britain, but no Thanksgiving Day.
Never mind, this family will follow traditional Thanksgiving protocol – gratefully serving turkey, stuffing/dressing, gravy, at least one starch, vegetables galore. And dessert – in particular, pumpkin pie.
In preparation, welcome to Herdy Girl’s Pumpkin-Puree-Fest. Meet the guests of honour…
This is Blue Hokkaido. Her dusky blue skin hides dense bright flesh, and massive seeds. After roasting, Blue Hokkaido was the driest, sweetest, and nuttiest of all five varieties. Surprisingly complex.
Acorn’s dark green coat was a beautiful contrast to his medium flesh, which reminded me of the texture of a not-quite-ripe cantaloupe melon. Once roasted, his flesh was moist, coarse and blandly sweet.
Butternut, hard to cut into, but always consistent. Her flesh was smooth and moderately sweet with excellent flavour.
This fella was an unnamed small pumpkin. We’ll call him Wilbur.
Wilbur was a little soft because he’d sat prettily near the nice warm Aga for a week. He didn’t have a lot of flesh, mostly pith. Once cooked, he didn’t improve. Poor Wilbur.
Lastly, Musque de Provence. The belle of the ball. A good size, not too difficult to cut, dewy fleshed.
Ms M de Provence took an extra ten minutes longer to finish roasting. Despite her lovely appearance, the result was okay. Just okay. Sigh.
Onward. Lots to do. Holiday impending.
For roasting, I placed two racks in the Roasting Oven of the Aga – one on the third set of runners and one on the bottom. I baked the unseasoned fruit for an hour and twenty minutes, turning the trays after 20 min, swapping shelves at 40 min, and turning the trays again at 60 min. (Ms M de Provence’s tray required an extra 10 minutes roasting, as above.)
Two trays full of fork-tender pumpkin/squash to puree together, after they cool for ten minutes.
I mixed a bit of each type in every whizz-batch. Five batches smoothly pureed.
Lots and lots of puree. Lots.
The flavours balanced into a really, truly, completely delicious whole.
I’m freezing most of the puree, so I weighed it into the two most commonly used portions for the recipes I use:
2/3 cup, 150g in metric;
1 & 3/4 cup, 425g in metric, which is the same amount contained in a can/tin of purchased puree.
Any extra was consumed by myself and two happy dogs.
Roll on pumpkin pie, I am ready!