Roasted Pumpkin Puree
Yield: 2 Quarts +
You could pick up a can of pumpkin puree for your
next pumpkin pie, bread or soup, but why not make it
from scratch. Itís simple to make and delicious to
use. A standard Jack-o-Lantern pumpkin can be used,
but they are somewhat stringy. For better
consistency and flavor, try using a Sugar Pumpkin or
a Sweet Meat Squash. The Sweet Meat was introduced
by the Gill Brothers Seed Company of Portland,
Oregon and is ideal for roasting. Weighing in at
ten pounds or more, you will have enough puree to
get you through all of your fall pumpkin recipes.
1 Pumpkin or Sweet Meat Squash
Carefully cut the pumpkin (or squash) in half
around the middle. Remove the seeds and stringy meat
from each half. Discard the stringy meat, but save
the seeds if you want to make toasted pumpkin seeds.
Place the halves face down on a rimmed sheet pan.
Bake at 375 degrees for sixty to ninety minutes,
depending on the size of the pumpkin. When the
pumpkin feels soft and a knife easily pierces the
pumpkin flesh it is done. Remove from the oven and
allow to cool slightly.
When the pumpkin has cooled enough to handle, pull
the skin off the flesh. The flesh can now be pureed
in a food processor or food mill. The pumpkin puree
can be refrigerated for up to five days or frozen
for up to three months.
The fresh pumpkin puree can be used in any recipe
calling for canned pumpkin puree.