Pumpkin season is upon us, and I love using roasted pumpkin puree for so many things. It adds such a beautiful color, not to mention health benefits, to the dishes and baked goods you add them to. I also love that pumpkin is so versatile. It can be used in every meal: breakfast, lunch, dinner, and dessert. Making pumpkin puree from scratch is incredibly easy, you’ll love being able to make it yourself, even if you don’t give up the canned varieties.
roasted sugar pumpkin puree
a sugar pumpkin
butter and/or oil
optional, salt and pepper
a baking sheet and knife
directions:
Wash pumpkin well, cut horizontally and remove seeds. Do not worry if all the strings don’t come out.
If you are planning on using the pumpkin puree for savory dishes, brush with a bit of olive oil and butter, sprinkle with a bit of salt, then place on baking sheet flesh side down on a silpat or parchment lined baking sheet (neither are really necessary but allow for easier clean-up).
If roasting for other purposes (sweeter dishes) place buttered halves flesh side down on baking sheet, then add a few small spoonfuls of water over top . Roast in preheated 375 degree oven for about an hour or hour and a half, or until when pierced with a fork, the flesh is soft.
When it is cool enough to handle, spoon out the flesh and discard the skins. Pumpkin puree is delicious straight from the oven, mixed with a bit of butter and cream, salt and pepper to taste, fresh herbs like thyme, and a garnish of freshly grated nutmeg on top.
You have the option of puree-ing the roasted pumpkin flesh in a blender or food processor if you want it to be extra smooth. But I find it unnecessary if the pumpkin is sufficiently baked.
This would be easy to can, to assure no shortage (like last year’s) will ever bother me again. But then it might not be in my pantry for very long.
Don’t forget to roast your pumpkin seeds too!
notes:
Be sure to purchase a sugar pumpkin or baking pumpkin for this as the jack-o-lantern pumpkins will not have the same creamy texture, or superior taste. The jack-o-lantern pumpkins are too stringy, mealy and do not have as much flesh as the smaller baking pumpkins.
These instructions work well for any winter squash, acorn, butternut, buttercup, etc.
Here are a few other pumpkin recipes to try:
martha’s favorite pumpkin recipes
