KAF Pumpkin Puree
Ready In: 1 hr 15 mins
Serves: 6
Yields: 2 cup
Ingredients
- 1 sugar pumpkin
- 1 tablespoon oil
Directions
- Pierce your pumpkin all over with an ice pick or sharp-pointed knife – you want to get into the hollow interior.
- Microwave the pumpkin for about 10 minutes. Why? Because it cuts the oven-baking time just about in half. If you don’t have a microwave (or don’t want to use it on your pumpkin), you can skip this step.
- Notes: There were reports the stem of the pumpkin caught fire in the microwave, so best to remove the stem, if you’re worried. And, if you’re baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets. Skip the microwave step above, and simply bake in a 350°F oven until tender.
- Cut the pumpkin in half, and scoop out the seeds, Save the seeds; you can roast and snack on them later.
- Place the pumpkin, cut-side down, on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 45 minutes (for a 5-pound pumpkin), until the pumpkin’s flesh is easily pierced with a fork.
- Remove it from the oven, scoop out the flesh, and purée it in a food processor; or simply mash it.
- Place it in a sieve, put a plate on top, and weigh it down. Set it over a bowl to catch the juice. Let the purée drain for 30 to 45 minutes, until it’s thick. Oh, and save the juice if you like, too; you can use it in bread dough, where it adds healthy beta-carotene.
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