Pumpkin Purée

🥘 Ingredients

• pumpkin or large squash (sugar pie pumpkin, butternut, buttercup or kabocha squash) 1

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper . Slice the pumpkin or large squash (sugar pie pumpkin, butternut, buttercup or kabocha squash) in half, scoop out the seeds and place cut side down on the baking sheet.
2. 2

   Roast for 40 to 60 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour . Use your hands to peel the flesh from the skin and place in a food processor . Purée until smooth, letting your food processor run for about 1 minute , stopping to scrape down the sides as needed. If your puree is more watery than the texture of canned pumpkin, strain the excess liquid by letting it sit in a fine mesh strainer or cheesecloth over a bowl for 30 minutes .
3. 3

   Chill until ready to use.
4. 4

   Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.