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Sunburns and pumpkin butter

November 22, 2010

It was a beautiful sunny day in Sydney.    Since I managed to get  all of my shopping in for the week yesterday, all that was left today was well, nothing!   Being a redhead, I’m extremely careful about the amount of time I spend in the sun but today I decided to get a good dose of Vitamin D.

Yup I got it!    I have to admit I still struggle with old insecurities about being what I thought was the only  redheaded, pastey white, freckly girl on the beach.    I just have to keep reminding myself that the deeply tanned, booby showing girls with strings for bikinis might look good now but it’s only a matter of time……

As promised I managed to cook up a batch of  Kabocha butter in between burning my limbs :).  Only, I didn’t use a Kabocha.  I found a beautiful blue Tasmanian pumpkin.    It looked the same, it tasted the same and if you’ve got some nice little orange pumpkin then they’ll do perfectly!

Now you’ll need to get a big sharp knife, roll up your sleeves and put some muscle into cutting this bad boy in half

Scoop out your seeds

Slice clean pumpkin into good size chunks and place on parchment paper.  Bake at 450 degrees

Remove roasted pumpkin once almost charred in places and cooked through

If you wanna quit now and just start eating then I’d completely understand!  For the butter read on.

Pumpkin butter

In a medium sauce pan add 3 cups of the roasted squash (skins removed)

1 cup apple juice

2 tsp pumpkin spice

1/2 tsp sea salt

Cover and simmer this mixture for 1 hour.  Once the mixture has deepened in color, reduced in volume and thickened, blend until creamy with a food processor or hand-held blender.   Store in a an airtight jar in the fridge.  I’m not sure how long this will last but I went through it pretty quickly.   I think you will to once you taste it!

So good in yogurt or cottage cheese with blueberries (tastes like pumpkin pudding or pie)

Mix into you oats with some walnuts for a dessert breakfast

Mix into roasted veggies with a bit of reduced balsamic

Spread on toasted bread with mustard, grilled chicken and tomatoes

And so many more!

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