glowwithella

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ginger prep 5 ways 🫚

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October Meal Shortcuts! On the Menu: 🥣Grain-Free Pistachio Walnut Granola Clusters 🍚Freezer-Prep Congee 🫚5-Spice Mix 🫐Multi-Grain Porridge 🍫Maple Vanilla Dark Chocolate Recipes will be sent out on substack tomorrow x subscribe to get them directly in your inbox: glowwithella.substack.com

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homemade pumpkin puree 🎃 ingredients: - 2 medium pie pumpkins - 1 large butternut squash *you can use all pumpkin, different types of pumpkin, or different types of squash here!!! recipe: 1. preheat oven to 350°F 2. clean and dry pumpkins & squash 3. stab pumpkins and squash, carefully, a few times around, and then place on a large baking sheet pan 4. bake in the oven for about an hour, until the skin is darkened and it’s fork tender 5. remove from the oven and let cool, about 30-60 minutes 6. skin should separate so it peels off super easily, remove skin and set aside, then cut in half and scoop out seeds and stringy bits, set aside 7. use a blender or food processor to puree all the pumpkin/squash flesh until smooth 8. place the puree back on the sheet pan and use a spoon to spread out thin 9. place back into the oven for about 15 minutes 10. remove from the oven and let completely cool to steam out all excess water 11. store in an airtight container in the fridge or freezer. stays good for up to a week in the fridge and months in the freezer if stored properly for the scraps, Im saving them & following @itsmethomasin recipe of pumpkin flour!! will let you know how it goes. enjoy!!!!