Pureed Pumpkin

Need the canned stuff, but only have the gourd? Here's what to do! from the Herb Companion

• Ready In: 1 hr 25 mins
• Yields: 1/2 cup of puree

Ingredients

• 1  lb  sugar pumpkin
• 1⁄4 cup water

Directions

1. Split pumpkin in half.
2. With a spoon, remove fibrous, stringy interior and seeds.
3. Place halves on baking sheet, cut-side-down and cover with foil.
4. Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
5. Remove from oven and allow to cool until its not too hot to touch.
6. Separate the skin from the pulp with a small knife.
7. Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
8. Refrigerate for up to 2 days.