Roasted Pumpkin Puree
Total time
Author: Welcome2OurTable.com
Recipe type: How-To
Cuisine: American
Serves: 4 cups
- 1 Medium Pumpkin (I use Kabocha)
- 1-1 ½ Cups water
- Preheat the oven to 400 F.
- Rinse the pumpkin in cold water. Cut in half with a sharp knife. Scoop out the seeds with a large spoon.
- Place cut side down in a rimmed baking sheet.
- Pour in the water. Cover with foil and put in the oven to bake for 45-60 minutes.
- 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.
- Let cool at room temperature.
- 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.
- 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/
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