Pumpkin Purée

In Canada Fall comes at the end of September. That means cooler days and shorter nights and time to bring in the harvest. Pumpkins are abundant at the local grocery store usually meant for spooky Jack-o-lanters however I like turning my pumpkin into purée, later to be used for muffins and pies.

I like to roast my pumpkin for a deeper, richer taste.

This is a simple recipe.

Pumpkin
Large spoon
Large mixing bowl
Tin foil
Olive oil or other cooking oil you prefer.
Large cookie sheet
Large Chef knife

Preheat your oven to 375*
Using your large Chef Knife, carefully slice the pumpkin in half.

Using a large spoon, scrape out all the seeds and the pumpkin guts from inside the pumpkin. Place them into a bowl. You may wish to throw out the seeds or save them and roast them later.

Using your large Chef Knife, slice your pumpkin into large pieces.

Using your tin foil, tear off a large enough piece to over your pan. Securely cover your pan.

Place your cut pumpkin onto the prepared pan.
Drizzle olive oil onto each piece.
Using your hand, rub the oil into the pumpkin.
Place your pumpkin into the hot oven.
Cook for 1 hr 20 min or until the skin easily comes away from the flesh.

Once your pumpkin in cooked allow to cool.
Using a fork, remove the pumpkin skin and discard.
Place the remaining pumpkin flesh into a large mixing bowl.

You can know use your fresh pumpkin purée in soups, baking and homemade pasta. Enjoy!