Fresh Pumpkin Puree Recipe - Cooking Index
Fresh Pumpkin Puree Recipe - Cooking Index
| 1 tablespoon | 15ml | Vegetable oil |
| 1 | Pumpkin - (2 lbs), such as | |
| Jack Be Little, Munchkin, or Spookie |
Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut-side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.
This recipe yields 2 cups.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9590) - from the TV FOOD - NETWORK
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