Fall is officially in the air and so are delicious pumpkin recipes. Think about the pies, cheesecakes, cookies, cake pops and other delicious treats… For every occasion and best of all homemade! So many fall recipes call for pumpkin puree, and a lot of people are hesitant to make it from scratch and buy it in cans. Let me tell you — it’s way much easier than you think and only requires no ingredients beside your favorite fall produce. You can use any sort of pumpkin, but carving ones are not the best because they’re a bit woody and stringy, so it’s best to actually choose a pumpkin that is labeled as “pie”, or even a sugar pumpkin. Follow this simple how-to and you’ll have homemade pumpkin puree at hand for any of your favorite recipe!
For a 2 lbs pumpkin:
1. Preheat your oven to 400°F (200°C).
2. Cut a portion around the stem with a sharp knife. Remove and gut the pumpkin with a spoon. You can keep the seeds to roast with spices if you feel like it, it’s delicious.
3. Cut the pumpkin into 4-5 large wedges. Lay the chunks in a baking pan with the flesh side up. Cover with foil to avoid burning and bake for about 34-50 minutes until soft when you prick with a fork. Let cool for about 20 minutes.
4. Peel the pumpkin skin off and place the flesh in a bowl. Mash with a fork or potato masher until smooth. Store in the refrigerator for a couple weeks or freeze for about 3 months. Make small portions to freeze individually, so you’ll have a better control on what you use in your recipes.
Whole Roasted Cauliflower With Butter Sauce