Pumpkin Puree

1. 1

   Heat the oven to 400 degrees F.

2. 2

   Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling.

3. 3

   Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet.

4. 4

   Scoop out the seeds and fiber with a large metal spoon or ice cream scoop.

5. 5

   Cut the fibers with kitchen shears if necessary.

6. 6

   Reserve seeds for another use.

7. 7

   Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan.

8. 8

   Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes.

9. 9

   Test in several places to ensure doneness.

10. 10

    Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour.

11. 11

    Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor.

12. 12

    Process until the flesh is smooth, 3 to 4 minutes.

13. 13

    Store in the fridge for up to 1 week or freeze for up to 3 months.

No additional tips available.