Roasted Pumpkin Puree

1. 1

   Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper.

2. 2

   Remove pumpkin stems and scrub the pumpkins well.

3. 3

   Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved.

4. 4

   Remove seeds and sprinkle with a little kosher salt.

5. 5

   Roast the pumpkins, cut sides down for 30-40 minutes.

6. 6

   Let cool for about an hour or until cool enough to handle.

7. 7

   Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.

8. 8

   Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.

No additional tips available.