by Texas Homesteader ~
The native American Indians planted a symbiotic garden called the ‘Three Sisters Garden‘. In this garden they planted corn – a staple in their diet, but it was also a heavy nitrogen feeder from the soil.
At the base of the corn plants they planted green beans to help replenish the nitrogen in the soil. The corn repaid the bean’s care by giving them a hearty stalk to climb upon & support the bean plant.
Then squash was planted between the corn plants. The squash benefited from the additional nitrogen as well, plus the large leaves of the squash vine would cover the soil to moderate the summer temps, preserve moisture and act as a living mulch for the beans and corn. All plants benefiting each other. Love it!
This year I planted heirloom Sugar-Pie Pumpkins for the squash requirement of my Three Sisters Garden. I like to use the pumpkin puree for my favorite homemade Pumpkin Granola.
(Note: Some links in this post are for further information from earlier posts I’ve written. But links preceded with * are affiliate links. If you click them and buy something (almost anything, not just the item noted) I could receive a small purchase. But the price you pay will NOT change. It’s an easy way to support this blog without anything coming out of your pocket. So click often! Thank you!)
Aaaahhhh… nothing quite says “Fall is finally HERE!” like pumpkin #amiright? I have several pumpkins that are now ready to come off the vine so I’ll be cooking them up into pumpkin puree.
Option #1: Cooking Pumpkin Outside
I’m cooking up my heirloom Sugar Pie Pumpkin today for that delicious organic pumpkin puree I crave. Making pumpkin puree is very easy.
Option #2: Cooking Pumpkin In A Conventional Oven
Simply cut the pumpkin in half, scoop out the seeds and pulp from the center and place the pumpkin cut-side down on a baking dish with about a cup or two water added. The water and the pumpkin being cut-side down will help steam the pumpkin.
Set the oven on 350 degrees and let cook until fork tender (about 45 minutes.) Let it cool and then scrape the cooked pumpkin into a large bowl, leaving the dark orange rind for your compost. I like to let the pumpkin cool a bit in the bowl & pour off the liquid.
Making Pumpkin Puree
Then I use my stick blender to blend it into pumpkiny goodness. I use my large *silicone muffin pan to freeze the puree in 1-cup increments.
The silicone makes it easy to pop these 1-cup frozen disks out. Then I place them in a freezer bag, being sure to label the contents. I just pop it into the freezer until I need it.
Pumpkin Puree For Granola
When I’m in the mood to make my granola I pull out 2 frozen disks and let them thaw in the fridge overnight. Then the next morning I use that pumpkin puree to make my pumpkin granola.
Storage Option: Dehydrating Pumpkin Puree
ALSO, I’ve become totally enamored with dehydrating pumpkin puree instead of freezing it! No more room taken up in the freezer or trying to get a chunk of pumpkin puree to thaw.
I simply measure out my dehydrated pumpkin puree and add hot water. It quickly rehydrates the Pumpkin puree! And it looks great in pretty glass jars in my pantry too.
Links Included In This Post:
- Three Sisters Garden, A Symbiotic Planting Strategy
- Easy Recipe:: Pumpkin Granola
- Pumpkin Puree – Healthy Goodness From The Garden
- *Solar Oven
- *silicone muffin pan
- Dehydrating Pumpkin Puree
- Rehydrating Dehydrated Pumpkin Puree
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Other Pumpkin Articles
- Cooking Pumpkin Puree In A Solar Oven
- Dehydrating Fresh Pumpkin
- Rehydrating Dehydrated Pumpkin Puree
- Recipe: Pumpkin Granola
- Recipe: Easy Pumpkin Bread
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