pumpkin dilemma - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: pumpkin dilemma (/showthread.php?tid=107592) |
pumpkin dilemma - chef_Tab - 09-08-2010 Suddenly my life has become quite hectic. We are invited to a tailgate party Saturday afernoon and I wanted to bring the "Pumpkin Caramel Bars with bacon" as a dessert. I wrote down the ingredients to pick up at the store and there was a sign on the shelf that should have canned pumpkin that said something about Libby's not being able to get pumpkins or something. I don't have time to make my own puree. Any suggestions for a substitute? Re: pumpkin dilemma - Mare749 - 09-08-2010 Might be able to use baked sweet potato instead, but I'm not really sure about that. It would definately be an experiment. Re: pumpkin dilemma - labradors - 09-08-2010 ...or baked butternut squash. Re: pumpkin dilemma - luvnit - 09-08-2010 Gosh I cannot think of a single substitute that you would not have to cook yourself. Like squash or pumpkin. And I don't even know how to do that. Maybe Jean (or someone equally clever) will have an idea for you. Who has the brain?! Re: pumpkin dilemma - luvnit - 09-08-2010 I just read that you can use frozen squash from the freezer section of your store. Hmmmm... I guess that could work. Here is what I found at the Woman's Day site: Quote: Re: pumpkin dilemma - labradors - 09-08-2010 As long as you don't mind the cooking, the butternut squash is easy. Slice them in half, vertically, bake them, face-down on a baking sheet at 350F for about 40 minutes then scoop out and discard the seeds and scoop out and used the squash. Re: pumpkin dilemma - Harborwitch - 09-08-2010 I have a can I'd hand it over in a heartbeat - if we were closer. Maybe I ought to check the little store in town and pick up a few cans. (I need to run in a pick up some ground buffalo too) I think Labs is right - it would be pretty simple to steam a butternut squash. Usually that's what' really in those cans anyway. You could also try another store - perhaps a more out of the way, off the beaten track, canned food warehouse?????? Re: pumpkin dilemma - chef_Tab - 09-08-2010 thanks everyone. If this had happened 24 hours ago, I wouldn't think twice about cooking a squash. I spent many hours today running around campus filling out forms etc. I got that chicken in the oven, made the batch of spicy peanut butter, a peach galette, cleaned the apartment, did laundry, and shopped. Now working on dinner and am out of steam (nor do I have a squash). Tomorrow is my first full day, maybe I will try Wegmans on the way home, if that doesn't work, I am going with frozen winter squash puree. Phew. I deserve this salty dog don't I? I sure love you all! You are always there for me. Thanks so much!! for Pete's sake, I am making mashed jalapeno/honey sweet potatoes for dinner tonight. Maybe I should just take the amount I need from that? The pumpkin bar thingys have bacon on top.....so would a little jalapeno hurt in the cake part? Or is this salty dog too strong? Re: pumpkin dilemma - cjs - 09-08-2010 "Maybe I should just take the amount I need from that? HELLO! The pumpkin bar thingys have bacon on top.....so would a little jalapeno hurt in the cake part? NO Or is this salty dog too strong?" HECK NO Have fun. But, if this happens again, I really like butternut sq. for a substitute over swt. tatoes. Re: pumpkin dilemma - HomeCulinarian - 09-08-2010 Most of the pumpkins in the US are grown near Peoria, Illinois, in a town called Morton. Might want to get your can of Libby's pumpkin well before the holiday rush! They've had a terrible season and problems with a fungus. The culprit, Phytophthora capsici, has become a threat to many crops nationwide. First detected in Illinois in the 1990s, it seriously threatened the production of pie-pumpkin production near Morton and forced pepper growers near Shawneetown to move into other fields. The loss of pumpkin crops would have dealt a serious economic blow to Illinois, the nation’s leading pumpkin-producing state. |