Roasted Pumpkin Puree

at least 1 pie or sugar pumpkin

Cut pumpkin(s) in half. Scoop out strings and seeds, reserving seeds for roasted pumpkin seeds later. Remove stem. Place cut-side down on a baking pan lined with foil or a silicone mat. Cover with foil and roast at 350F for 90 minutes or until tender.

Allow it to cool until you can handle it comfortably. Peel off the skin (it should peel off easily) and cut pumpkin into chunks. Or, you can scrape out the meat but I found this counterproductive when peeling was so easy. Put the pumpkin chunks into a large bowl. Mash well until no chunks remain.

Pumpkin mash will keep up to 5 days, well wrapped, in the fridge.

A recipe from

Posted by Cori Rozentāle on .