Roast Pumpkin Puree
Roast and puree sugar or pie pumpkins to make smooth and silky puree
Equipment
- baking sheet or roasting pan
- blender or food processor
Ingredients
- 1 whole sugar or pie pumpkin
- avocado oil, canola oil, or coconut oil
Instructions
- Place a rack in the middle of the oven and preheat to 400°F.
- Cut the pumpkin in half from top to bottom and scoop out the seeds and pulp with a spoon. It can help to cut off the stem first before cutting the pumpkin in half.
- Segment the clean pumpkins into thick 3 or 4 inch slices.
- Lightly oil the pumpkins and place them skin side down on the baking sheet.
- Roast the pumpkin segments in the oven for 45 minutes to an hour, or until the pumpkins are soft when poked with a fork.
- Remove the pumpkin from the oven and let it cool before removing the peel and scooping out the roasted pumpkin with a spoon. Once roasted, the pumpkin can be eaten as is, or pureed.
- To puree roasted pumpkin, transfer to a blender or food processor and blend until smooth. Freeze extra pumpkin puree to save for later.