Roasted Pumpkin Puree
 
Prep time
Cook time
Total time
 
Pumpkin puree is not just for pumpkin cookies, muffins, breads and pancakes. Add it to casseroles, soups, chilis and stews for a hearty flavor.
Author:
Recipe type: How-To
Cuisine: American
Serves: 4 cups
Ingredients
  • 1 Medium Pumpkin (I use Kabocha)
  • 1-1 ½ Cups water
Instructions
  1. Preheat the oven to 400 F.
  2. Rinse the pumpkin in cold water. Cut in half with a sharp knife. Scoop out the seeds with a large spoon.
  3. Place cut side down in a rimmed baking sheet.
  4. Pour in the water. Cover with foil and put in the oven to bake for 45-60 minutes.
  5. Test by piercing with a fork. Take care to bake until the fork will pierce easily, it’s better to overcook a bit than to undercook.
  6. Let cool at room temperature.
  7. Scoop out the pumpkin flesh and puree in a blender or food processor. If it seems dry, add some water to get a smooth puree.
  8. Use right away or place into ziplock freezer bags and freeze for later use. Label and date the ziplock bags. They will keep for a year.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/roasted-pumpkin-puree/