Homemade Pumpkin Puree

Homemade Pumpkin Purée

When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself. I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday. However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference. Enjoy!

Total Time:

45 minutes

Serves:

2

Ingredients

  • 2 2-3 lb. “pie” pumpkins or “sugar” pumpkins
  • 3 Tbsp. of avocado oil

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Roasted Vegetable Pasta

This is one of my favorite pasta dishes that I love to throw together when at the last minute I find out I am having the family drop by for dinner. I always can find vegetables in the house to roast, combined with pasta and my favorite mozzarella and smoked olive oil from the Temecula Olive Oil Company and we have ourselves a meal that is nutritious, has an ease of coming together and of course is memorable and delicious. Be sure to read my roasted veggies recipe to make the most delicious roasted vegetables to put into this dish. Enjoy!!!

Total Time:

Serves:

Ingredients

  • Roasted vegetables see Nanny Bubby Roasted Veggie recipe
  • 1 lb. ziti or penne pasta
  • 1 ½ jars arrabbiata sauce about 3 cups – store bought or homemade
  • 1 ½ c. grated mozzarella
  • 1-2 tsp. smoked olive oil
  • 1 c. frozen peas thawed
  • 1/3 c. grated Parmesan for topping
  • 2 Tbsp. butter cut into small pieces
  • Salt and pepper

Directions

  • Pre-heat oven to 450 °
  • Bring a large pot of water to a boil over high heat. Once boiling, add enough salt to have the water taste like the sea. This takes practice over time, but you will learn the right amount (it is more than you think). Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the pasta is al dente, (inside is still hard). Drain in a colander.
  • Gently toss the mozzarella with the smoked olive oil to fit your smokey taste buds.
  • Combine the roasted vegetables, arrabbiata sauce, cheese, peas, 1/2 tsp. salt, and 1/2 tsp. pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes

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Roasted Vegetables With Temecula Olive Oil (TOOC)

There are times I have thought that the flavored oils I buy from Temecula Olive Oil Company are for just finishing a recipe not actually roasting from the start. Yesterday I did over an hour interview with Thom Curry the owner and General Manager of TOOC and learned that roasting or deep frying with the flavored oils is a great way to begin any recipe. Joila!!! Below we begin again with his recommendation.

Total Time:

45 minutes

Serves:

4

Ingredients

  • 1 head purple cauliflower
  • 1 bunch heirloom carrots
  • 2 small bunches broccoli
  • 1 ½ Tbs. TOOC fresh jalapeno
  • 1 ½ Tbs. TOOC fresh lime olive oil
  • 1 Tbs. TOOC vanilla and fig balsamic vinegar
  • 1 tsp. Kosher salt
  • ½ tsp. black pepper

Directions

  • Heat the oven to 375°
  • Line a sheet pan with parchment paper.
  • Clean and chop vegetables into bite size pieces and place on sheet pan.
  • Drizzle vegetables with olive oils and vinegar, toss to coat, and then sprinkle with salt and pepper.
  • Roast for 25 minutes. Halfway through cooking, turn pan and toss vegetables.
  • Finish with a pinch of sea salt and some reserved fresh lime olive oil.

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