Tis’ the season for fun fall food and that includes all things pumpkin! I try not to feed my family processed food and I enjoy baking from scratch so when my sister in-law told me about roasting pumpkins for purée I had to jump at the chance to learn.
It’s really simple! I like to pick a Saturday when we aren’t doing anything but watching college football and I’ll spend the day roasting and making purée. I like to make a lot and then freeze them so that whenever a recipe call for pumpkin then I can just reach in the freezer and I’m ready to go!
Step 1: Cut your pie pumpkin in half and scoop out the seeds
Step 2: Place them face down on a cookie sheet lined with parchment paper and place them in the oven at 350 for 1 hr.
Step 3: Let them cool; scoop out pumpkin and place in a food processor or blender. Blend until smooth then scoop and store accordingly.
That’s It!! Now you have fresh; healthy homemade purée for all of your yummy recipes for the fall and for the entire year! Good luck. What’s your favorite pumpkin dish?
Freezing Tip* Scoop the purée out into 1C portions and place them into a zip-lock bag. These pre-measured bags make it easy for defrosting and not wasting excess purée.