Homemade Pumpkin Purée
You don't have to use this all at once--it freezes well.
How to Make It
Step 1
1
Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.
Step 2
2
Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.
Step 3
3
Make ahead: Chill up to 3 days, or freeze up to 6 months.
Step 4
4
Note: Nutritional analysis is per 1/4-cup serving.
Ingredients
1 Sugar Pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger)
1 to 2 tsp. vegetable oil
Directions
Step 1
1
Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.
Step 2
2
Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.
Step 3
3
Make ahead: Chill up to 3 days, or freeze up to 6 months.
Step 4
4
Note: Nutritional analysis is per 1/4-cup serving.
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