Pumpkin, Roasted Puree

By seamline

There is a prime
reason for roasting
a pumpkin: to get
pumpkin puree.
That being the case,
there is one very
simple way to
accomplish the
goal. We do not
recommend baking
the whole pumpkin
while it is intact —
you may end up
with a watery
mess. In addition,
check with your
pumpkin vendor to
make sure you are
buying a pie
pumpkin. A pie
pumpkin will have
denser flesh and
darker color. Once
you have procured a good baking pumpkin, follow these simple
steps:

Ingredients

• pie pumpkin

Details

Adapted from freshbitesdaily.com

Preparation

Step 1

1. Wash and dry the outside of the pumpkin.

2. Remove the stem end just as you would if you were making
a jack-o-lantern.

3. From the top, cut the pumpkin in half to expose the seeds
and membranes.

4. Using the sharp edge of a large spoon, scrape out the
membrane and pumpkin seeds.

5. Place the two pumpkin halves, cut side down, on an oiled
cookie sheet with sides. The sides are to keep oil from
dripping onto the bottom of your oven.

6. Bake the pumpkin in a 375 degree oven for about 50 minutes. The time will depend on the size of your pumpkin

and your altitude. Use a sharp knife to test for doneness.
When the pumpkin is done you should experience no
resistance when sliding in the knife.
7. Allow time for the baked pumpkin to cool enough for
handling.

8. With your sharp spoon, scrape the baked pumpkin away
from the skin. Pumpkin skin never softens. It is now fodder
for the compost.

9. Place the pumpkin flesh in a food processor and puree until
smooth.

10. If your recipe calls for canned pumpkin, allow your
pumpkin puree to drain through a colander for about 30
minutes to remove some of the water. If the pumpkin is a
“jack-o-lantern” type, allow it to drain over night.

11. Keep the puree in a tightly closed container in the
refrigerator for up to 4 days or package it for the freezer. If
you have a favorite recipe or two requiring pumpkin puree
or winter squash puree, freeze the puree in the amounts
called for in the recipe(s).

Keep in mind that pureed pumpkin and pureed winter squash can be used interchangeably in recipes. Once you have a stash of frozen pumpkin puree, you will find recipe ideas for using it everywhere you look — everything from breakfast muffins and pancakes to curried soup, pumpkin molasses cookies and pumpkin cheesecake.