Homemade Pumpkin Puree
Homemade Pumpkin Puree
Ingredients
Ingredients
- 1 sugar pumpkin (2 pounds)
- 1 tablespoon olive oil (if baking)
Instructions
- 1
Preheat oven to 350°F.
- 2
Wash the pumpkin and cut it in half. Use a spoon to scrape out the seeds and pith (the stringy bits).
- 3
Brush olive oil over the flesh of the pumpkin (the cut side), and toss with olive oil. Sprinkle with salt if desired.
- 4
Place on a baking tray, cut side down, and roast 45-55 minutes or until tender when pierced with a fork.
45 min - 5
Cool the pumpkin slightly.
- 6
To Puree
- 7
Once cooled, use a spoon to scoop out the flesh of the pumpkin and place in a food processor. Pulse until smooth.
- 8
Fresh pumpkin can contain a lot of water compared to canned so if necessary, line a strainer with cheesecloth and place the pumpkin puree in the cheesecloth to drain for 30 minutes.
30 min - 9
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
To Puree
Nutrition
Per serving (based on 2 servings)
