Instructions
- Preheat your oven to 350°F (180°C). Rinse the pumpkin under cold water, then pat it dry with a paper towel. Cut the pumpkin in half lengthwise and scoop out the seeds and pulp. This step is very important. Any pulp left in the pumpkin will make the puree lumpy.
- Place the pumpkin halves on a baking sheet, cut side up, and dot the top of each half with butter. Cut a small disc off the underside to add stability. Roast the pumpkin in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork (check at 30 minutes)
- Remove the pumpkin from the oven and let it cool slightly. Scoop the flesh out of the skin and into a blender or food processor. Be sure not to get any of the skin or ribs when scooping out the flesh.
- You can also strain the puree through a fine-mesh sieve to remove any remaining fibers or pulp. Transfer the puree to an airtight container and refrigerate or freeze until ready to use.
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