Today I’m here to tell you that pumpkins aren’t only for carving!
Pre-halloween is the best time to find pumpkins at the grocery store and turn them into roasted pumpkin puree! The method outlined below works for any kind of pumpkin, although smaller pumpkins will be easier to manage. Don’t be afraid to take one home and try it yourself!
Roasting a pumpkin and turning it into all-purpose pumpkin puree is really, really easy and so much cheaper than the stuff you buy in a can. Roasted pumpkin can be used in oatmeal, soups, muffins, and in many, many more applications.
How to Make Your Own Pumpkin Puree:
- Cut the top off your pumpkin. I find a longer serrated knife to work best and I start by stabbing a hole about 2-3 inches from the stem and cutting a circle all the way around the stem. You can then grab the stem and pull the top out.
- Remove the seeds from your pumpkin. Cut your pumpkin in half and use a spoon to scoop out the seeds and the slimy orange insides. You can save the seeds to roast.
- Roast your pumpkin. Preheat your oven to 400F and cut your pumpkin into smaller pieces that are about the same height, this will allow for even cooking. Roast your pumpkin skin side up on a parchment lined baking sheet for about 1 hour. Check doneness every 15 minutes or so with a fork and flip; you also want the skin to blister a bit so that it is easier to remove.
- Peel and puree your pumpkin. Using a paring knife to help, peel off the pumpkin skin. Puree the pumpkin in your food processor until smooth.
- Store your pumpkin. Keep roasted pumpkin puree in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.