Roasted Pumpkin Purée
Roasting pumpkin brings out the sweet flavors of pumpkin and makes a wonderful puree to add to your favorite savory dishes and baked goods.
Equipment
- Food Processor
Ingredients
- 1 Pumpkin
Instructions
- Preheat oven to 400*F.
- Prepare a baking sheet with parchment paper and set aside.
- Cut pumpkin half with large knife. Scoop out seeds with spoon. If your pumpkin is large, slice into large sections that will fit on your baking sheet.
- Roast pumpkin for 30-45 minutes. Pumpkin is done when it is fork tender.
- Cool pumpkin for 20 minutes. Remove the skin when it is cool enough to handle. Discard the skin.
- Process the pumpkin in a food processor until a smooth puree forms. If your pumpkin is dry, add a tablespoon of water at a time until a smooth consistency is reached.
- If your pumpkin is watery, place a cheesecloth or paper towels to line a mesh colander and place the pumpkin in the colander to drain for 10-20 minutes. Use the back of a spatula to lightly press the water out of the pumpkin.
- Package the pumpkin in freezer safe plastic containers, I use 8 ounce deli containers.
- Puree will keep for one week in fridge and up to 6 months in the freezer.
Notes
Pureed pumpkin is great to add to many dishes! Keep on hand to add to your favorite recipes this holiday season.