Pumpkin Puree

By Mirella

Ingredients

• 1 fresh pumpkin, seeded and cut into 5 wedges
• 1 tablespoon unsalted butter, melted
• Puree keeps covered and chilled, 2 days or frozen in an airtight container for 2 months
• *Use 2 cups of puree to make a pumpkin pie*

Preparation

Step 1

Preheat oven to 400 degrees.

Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, on a cookie sheet and cover tightly with foil. Bake turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin completely.

Scoop out pumpkin flesh then puree pulp in a food processor. Transfer to a colander and place another bowl underneath to catch the drippings. Cover the puree with plastic wrap and refrigerate overnight.