So, there I was working at my Co-op job a month or so ago, helping one of my favorite local growers, Wheatfield Hill Organics, unload a mound of pumpkins. Among the pumpkins was this beauty of a squash that I at once swiped. The farmer told me it was a Long Island Cheese Wheel squash but I think it may have been a Muscade de Provence - both varieties I have admired in the Seed Savers catalog in the past and I was very excited to try one. Weighing in at 17 pounds it was HUGE and I couldn't wait to get it home as a lovely object d'art. As you can see by the picture it was quite sizeable:
Last week it started to seep sugar around the stem. It was time to cook it.
It was super orange inside, and oh so full of flesh. It took about 2 hours to bake the pieces and they barely all fit into my oven. It yielded 23 cups of sweet sweet puree. That's almost enough for 12 pies.
It was a bit stringy but the cusinart took care of that. I froze most of it for later use and made some of it into a crustless pumpkin pie...which is maybe more accurately described as a pumpkin custard. It turned out very orange, like a carrot pie, and I swear it has a bit of carrot flavor but maybe that's just my eyes playing a trick on my brain.
I used the Joy of Cooking recipe and a Clay Coyote Cazuela Pot (A great gift for the foodie in your life...a clay pot that can be used on the stove as well as in the oven).
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