With Fall quickly upon us and all the lovely pumpkins and squash available in the Harvest packs, I couldn’t resist roasting one.
The process is simple, and the results are well worth the effort. No more canned pumpkin puree for me!
Start by scrubbing the pumpkin/squash, pop the stem off and pierce the skin in several places with a knife so that the steam can escape while baking.
Place the baking rack in the lowest position, preheat the oven to 350*.
Add water to the baking sheet. Bake for 45-50 minutes, or until a knife goes into the flesh easily.
Cut the pumpkin/squash in half and allow to cool.
Using a spoon, scoop out the seeds, (these can be set aside and roasted for a snack) pull the skin from the flesh.
Place the pumpkin/squash into a bowl and use a potato masher to puree the flesh. (you can also run it through a food mill for a finer consistency)
Thats all there is to it. Now what to make? Pies, bread, cakes, cookies, soup, pasta, ravioli…
The puree can be frozen for later use, I usually put 2 cups in a freezer bag, that is about the equivalent of a can of pumpkin puree.
Home Cook & Wife
I don’t know if you used a sugar pie pumpkin or a regular pumpkin, but this puree is really, really nice when a sugar pie pumpkin is used! That’s what they use for the canned pumpkin from the stores. Delightful! And easy. On the years in which we’ve done this, we freeze the pureed pumpkin and save it for a later date!
not sure if it was a sugar pie pumpkin, It wasthe small pumpkin from the Harvest pack. I also roast and puree my pumpkin an winter squash and freeze it. It is very nice to have on hand!