Pumpkin Puree

July 24, 2006

Pumpkin Puree

Contributed by Shelly Adrian, Tucson CSA

I used to boil pumpkin but it lost a lot of flavor; now I bake it like acorn squash:

preheat oven to 375 degrees F. Remove seeds and strings and cut pumpkin in eight pieces. Arrange the pieces on a shallow baking pan with skin side up. Add half a cup of water or so. Cover tightly with tinfoil. Bake at 375 degrees F for 1 1/2 hours until very tender. Uncover and cool, discard juices. Scoop pumpkin pulp off the skin with a large spoon or ice cream scoop. Puree pumpkin. I like to freeze it in one cup portions for baking later.

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