Make Your Own    Pumpkin Puree 

   There’s nothing like taking advantage of the fresh items coming into season at the Saratoga Farmers’ Market.  Small pumpkins are starting to arrive just in time for the Pumpkin Festival this weekend.  Now is the perfect time to grab these items and begin to process them for the upcoming holidays; or this week’s recipe share.

Did you know that making your own pumpkin puree can actually be an easy process?  Here’s the simple steps to making this fresh goodness;

Remove the stem.

Cut the pumpkin in half lengthwise. 

Remove the seeds and guts of the pumpkin.

Place the pumpkin halves face down on a parchment lined baking sheet.

Bake in a 375 degree preheated oven for 35-40 minutes; until the pumpkin is tender.  Note: Test by pricking it with a fork.

Scoop the cooked flesh out of the pumpkin skins.  

Blend the cooked pumpkin in a food processor; you may need to add 1 to 2 tablespoons of water to create the desired consistency.

Your homemade pumpkin puree can replace a can of pumpkin puree in any given recipe.

The best way to store homemade pumpkin puree longterm is by measuring and freezing it. The best way to store it short term is by keeping it refrigerated for up to one week.

Don’t forget to join the Saratoga Farmers’ Market this weekend for the Great Pumpkin Festival this weekend.  The giant pumpkins will be on display at the parking garage, there will be live music and so many other fabulous activities including;

* Pumpkin painting starting at 9 am to benefit the market

* Cooking demo at 10:30 AM with Gianna Marie Pennacchia from Cornell Cooperative Extension

* Festival of lanterns at the market

* Amazing vendors throughout High Rock Park including special guest artists

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Pumpkin Pasta Sauce 

Yields: 8 servings | Prep & cook time: 30 min
INGREDIENTS:

*Ingredients  currently available at the farmers’ market

2 tablespoons unsalted butter

1 (15-ounce) can crushed or diced tomatoes**

1 (15-ounce) can pumpkin puree**

1 tablespoon granulated sugar

2 teaspoons apple cider or white wine vinegar

1 teaspoon kosher salt

1 teaspoon onion powder*

1/2 teaspoon dried parsley*

1/4 teaspoon dried rosemary*

1/4 teaspoon dried sage*

1/4 teaspoon garlic powder*

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 cup heavy cream

Cooked pasta, for serving 

Place 2 tablespoons unsalted butter in a small microwave-safe bowl and microwave in 30-second increments until melted, about 1 minute.

Place 1 (15-ounce) can crushed or diced tomatoes and their juices, 1 (15-ounce) can pumpkin purée, 1 tablespoon granulated sugar, 2 teaspoons apple cider or white wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried sage, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper in a blender and blend until smooth.

Transfer to a medium saucepan. Cook over medium heat until heated through and the flavors meld, 5 to 10 minutes. If the sauce has a faint tin-like aftertaste, cook for 5 to 10 minutes more. (The sauce will reduce more but will still be enough for 1 pound pasta.) Add 1/4 cup heavy cream and stir to combine.

Toss with al dente pasta to coat, using a little reserved pasta cooking water to help loosen the sauce if needed.

RECIPE NOTES

Make ahead: The sauce can be refrigerated in an airtight container for up to 3 days.

Freezing: Portion out the sauce into 1/2-cup or 1-cup servings and freeze in airtight containers for up to 6 months.

**Tomatoes at the Market: Purchase fresh tomatoes to make your own crushed or diced tomatoes.

**Pumpkin at the Market: Purchase fresh pumpkin(s) to make your own pumpkin puree.