Homemade Pumpkin Purée

1. 1

   Preheat oven to 375u00b0. 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.

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 puree is watery, drain in a fine strainer about 30 minutes.

3. 3

   Make ahead: Chill up to 3 days, or freeze up to 6 months.

4. 4

   Note: Nutritional analysis is per 1/4-cup serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.