Sustainable Saturday - Pumpkins in short supply

The Columbus Dispatch
Squashing the shortage
By Robin Davis

Can't find pumpkin in a can? Puree made at home does the trick.

Eric Albrecht, Dispatch photo
Squash types, clockwise from right: acorn, pumpkin, carnival, delicata and buttercup

Anyone who passes by grocery shelves knows that canned pumpkin has remained virtually impossible to find since late last year.

The shortage - caused by heavy rains last year in Illinois, the largest producer of pumpkins - is ending, with cans slowly beginning to show up in central Ohio.

Still, the situation serves as a reminder that cooks needn't go without pumpkin just because it isn't offered in cans: Supplies of locally grown pie pumpkins - and other winter squash - are plentiful at farmers markets and some supermarkets.

A puree made at home is a little time-consuming but certainly not difficult.

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Roasting pumpkins is relatively easy and requires lots of time in the oven.  I purchase pie pumpkins from our Local Farmer's Market for $1.  This is much less expensive than the grocery store where you will pay $0.99 / lb. 

Pumpkin Puree

I cut up the pumpkin and placed on a baking sheet with 1/3 cup water. I roasted the pumpkin at 400 degrees for 30 minutes covering with foil, then turned the pumpkin pieces and roasted for another 30 minutes.

Then I peeled off the skin, scoop out the pumpkin, pureed the pumpkin in my blender and placed in a freezer bag to use later.  

 

Here are a couple of delicious Pumpkin Recipes:

Pumpkin Chocolate Chip Muffins, Thanks! MoneySavingMom

Pumpkin Scones