How to Roast a Pumpkin for 100% Puree
Prefect for homemade pumpkin pies, pumpkin bread or muffins.
Equipment
- cutting board
- large sharp knife
- large deep sheet pan
- 1 pc parchment paper
- blender or food processor
- medium bowl
- spoon
Ingredients
- 1 medium white or orange pumpkin
Instructions
- Wash pumpkin under water and scrub with a vegetable brush. Dry off pumpkin.
- Place pumpkin on cutting board. Using a large sharp knife pierce the pumpkin in the center between the stem and bottom. Start cutting slowly and carefully to cut pumpkin in half.
- Using a spoon scrap all of the inside of pumpkin parts pulling off the pulp and seeds placing them in a bowl. Remove as much as possible.NOTE: you can separate the seeds from the pulp if you like to roast them.
- Place the 2 pieces of pumpkin on a parchment lined sheet pan with outside of pumpkin facing upward.
- Bake in preheated 400 degree oven for 1 hour until the meat or inside of pumpkin is soft and fully cooked through.
- Remove from oven and allow to rest for 10-15 minutes to cool slightly for easy handling.
- Using a knife peel off the skin (shell) of pumpkin. Place the meat of the pumpkin into a blender and pulse until smooth. You can run the puree through a sieve or tea towel to drain excess water.
- Cool completely and store in freezer bags in freezer for up to 6 months.