Saturday, October 15, 2011

Pumpkin puree

In the fall, when pumpkins are all over the place, I don't buy canned pumpkin puree. Preparing the real thing is really simple and straight forward.

1 medium sugar pumpkin

Cut the pumpkin in half, perpendicular to the stem. Scrape out the seeds and roast them, if you so desire.

Place the pumpkin cut-side-down onto a baking sheet. Preheat the oven to 350F and bake the pumpkin for 80-90 minutes.

Scrape out the inside and puree or mash with a fork. Cool and freeze in batches.

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