This text is in Arabic. Here is a translation of the text:
Instead of roasting one pumpkin, try roasting two at the same time so that you can enjoy pumpkin puree even in May. Source: Body + Soul, October 2007. Total time: 5 hours, 10 minutes. Yield: about 2 cups. Ingredients: 1 sugar pumpkin (3 1/2 to 4 pounds). Directions: 1. Preheat the oven to 400 degrees. Cut off the stem of the pumpkin and slice the pumpkin in half lengthwise. Using a spoon or melon baller, remove the seeds and rinse them for roasting or discard them. 2. Place the two halves of the pumpkin cut-side down on a large baking sheet. Roast until tender, about 1 hour. 3. When cool enough to handle, scoop out the cooked pumpkin flesh; discard the skin. Transfer the pumpkin flesh to a food processor. Process until smooth. 4. Set a strainer over a large bowl and line it with a double layer of cheesecloth. Place the pumpkin puree in the cheesecloth. Cover with plastic wrap and refrigerate to drain, at least 4 hours, and up to 3 days. Cooking notes: It can be frozen and will keep for up to 6 months.
26.04.2023 @ 21:54
This text is in Arabic. Here is a translation of the text:
Instead of roasting one pumpkin, try roasting two at the same time so that you can enjoy pumpkin puree even in May. Source: Body + Soul, October 2007. Total time: 5 hours, 10 minutes. Yield: about 2 cups. Ingredients: 1 sugar pumpkin (3 1/2 to 4 pounds). Directions: 1. Preheat the oven to 400 degrees. Cut off the stem of the pumpkin and slice the pumpkin in half lengthwise. Using a spoon or melon baller, remove the seeds and rinse them for roasting or discard them. 2. Place the two halves of the pumpkin cut-side down on a large baking sheet. Roast until tender, about 1 hour. 3. When cool enough to handle, scoop out the cooked pumpkin flesh; discard the skin. Transfer the pumpkin flesh to a food processor. Process until smooth. 4. Set a strainer over a large bowl and line it with a double layer of cheesecloth. Place the pumpkin puree in the cheesecloth. Cover with plastic wrap and refrigerate to drain, at least 4 hours, and up to 3 days. Cooking notes: It can be frozen and will keep for up to 6 months.