The second, and long awaited, installment of my Pumpkins Aplenty series...
One of the easiest things to do with a Sugar Pumpkin (The little ones used for pies) is to puree. A fresh, whole pumpkin will last for about 6 months in a cool dry place. But if you are like me, a cool dry place is still on the wish list. Frozen pumpkin puree will be good for much longer and you can enjoy the flavors of home grown pumpkin year round!
My first attempt at pumpkin puree did not go as planned. I was hoping to cut the pumpkin into chunks so they would roast faster. Trying to cut a raw pumpkin proved too much for me and my little knives. Instead, I found that roasting the whole pumpkin was much easier.
Preheat the oven to 350
Place whole pumpkins on parchment lined cookie sheets (In case of leakage which is unlikely but its good to be prepared)
Roast for 1-2 hours depending on size (The pumpkins will be ready when you can easily insert and remove a knife from the skin)
Let cool until they are easy to handle
Cut in half, remove seeds and set aside for roasting later
At this point, the meat should easily scoop away from the skin.
Remove all the meat and puree in a food processor or blender.
Refrigerate for use in the very near future or freeze for year round enjoyment!