Roasted Pumpkin Puree
A great pumpkin puree recipe you can make instead of using store bought in a can.
Equipment
- Blender
- Cooking sheet Can be a half sheet or quarter sheet
Ingredients
- 2 whole Baking Pumpkins
- 1/4 cup Water
Instructions
- To begin, you’re going to want to pre-heat your oven to 375°F.
- Now, wash and dry the outside of the pumpkins. This helps to get rid of any extra dirt,debris, etc. on them
- Next, you are going to scoop the seeds out and place them in a bowl to set aside for later on. These seeds are great for roasting your own pumpkin seeds.
- Place pumpkin halves skin side up on a cooking sheet.
- Pour enough water into the bottom of your pan. It can vary depending which sheet pan your using. All you need to do is make sure to pour just enough that the bottom of the pan is covered in water. For a half sheet approximately ¼ cup and fora full sheet pan, you will use approximately ½ cup.
- The pumpkins are done when the skin is starting to brown and when you press on the outside you leave an indent. Keep in mind that the outer skin will be like a leather feel while the inside is nice and soft about 40 min.
- Set these aside to cool for approximately 20 min.
- Once the pumpkins are cooled, remove the skin. The skin should come off fairly easy and simple, no extra tools required. Be careful and use your hands to peel it off!
- Cut the pumpkins into large chunks and place them into a blender.
- Start blending on low and work your way up to the highest setting.
- When the pumpkin is smooth you are done! Put the puree into a food safe container and store in your fridge or freezer
Notes
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