Pumpkin Pie Juice

Wow, I was really floored by this juice. Just made it today for breakfast and here’s the story & recipe.

Last year while scouting a kayak/canoe put-in spot on the French Broad River in Henderson County, NC. We came across this neat little nursery that had all kinds of different pumpkins & other squash. We found this HUGE ugly yet somehow appealing thing and one of us bought it as a table display decoration. After the party, she gave us a few seeds and Herb grew 3 HUGE squash from it this year. We kept 1 and gave her 2 – she uses the flesh for pumpkin breads.

The sqaush looked alot like this flesh & skin color-wise but not as nice a shape

The squash is large and misshapen like a Hubbard squash, but the color of the outer skin looks more the color of a butternut.  The flesh is very much like pumpkin and the seeds, roasted, are indistinguishable from roasted pumpkin seeds – size, shape texture. ( I reserved a handful of seeds for Herb to grow next year.)

So to make a short recipe long, I cut it in half, scraped out the stringing stuff & seeds, cut it in half again and baked it at 350 for 50 minutes. Scooped out the flesh and pureed it putting it in 3-cup measures into quart-size freezer bags (perfect for pies and small soups). I got a wild idea to try juicing the leftover flesh on the skin with the stringy stuff from the middle.

It came out really thick, almost as thick as the puree! So I thought, why not add some apple & pear juice to thin it out. When I tasted it, I knew I had a hit!

Here’s my portions and this produced about 7 cups (56oz):

  • about 8-cups squash material (flesh on skin & inner stringy stuff)
  • 3 big Cameo apples
  • 3 Bartlett Pears
  • Dash cinnamon

Now this was a really big squash, I almost had to bake it in two batches, so I had a lot of leftover material. I do not yet know what a non-baked raw squash, like butternut would taste like,but we’re growing some of those now and I’ll update this recipe, then.

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