A few months back I hosted a baby-shower to welcome a friend's baby boy into the world, and had made a burlap edged, blue chevron table runner as part of the decorations. I loved it. In fact, I loved it so much that I decided to make an orange one for October.
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When it came to decorating the table, I played around with 2 different options. One was a simple, straight line of mini-pumpkins down the center of the table:
And then I experimented with using different levels:
Still not sure which one I like better . . .
As for the pumpkins - I decided to attempt to make my own pumpkin puree, seeing as many of my favorite pumpkin recipes use puree. Here's how you do it:
1) Cut the stem off of your pumpkin and then slice it in half:
2) Scoop out the seeds and fibres:
3) Brush the exposed pumpkin flesh with melted butter (or olive oil):
4) Place the halves upside down on a parchment-lined baking sheet:
5) Roast in the oven at 375* until the flesh is easily pierced with a knife (about 1.5 hours). Let it cool:
6) Scoop the pumpkin flesh into a blender or food processor and puree:
7) Transfer puree to a colander lined with cheesecloth, cover with plastic wrap and allow to drain, refrigerated over-night.
8) Squeeze out any remaining liquid and use the puree in your favourite pumpkin recipes, or freeze for later use!
If you have a great pumpkin recipe, I'd love to know about it! Please leave a link in the comments!