Steaming Pumpkin

We are still eating our way through our Thanksgiving decorations.

One of the squash was a long bulbous thing - quite decorative. However when I braised a little of it to eat with dinner one night, we found it bland and tasteless and a little stringy.

So I cut the rest of it into big chunks and steamed it until tender. When it was cool enough to handle, I peeled it and puréed it in the food processor.

I froze it in cup-size containers, ready to add moisture and a pretty color to muffins, scones, and maybe even pancakes. In these settings, it won't matter that the pumpkin has no flavor - the other ingredients will assert themselves.

I hope our last squash is more delicious.