Roasted Fresh Pumpkin

Roasted Fresh Pumpkin

I do not like to have food waste if I can possibly help. Every Halloween I decorate our front step with pumpkins. The idea of just throwing them away just doesn't work for me. Most recipes say to use sugar or pie pumpkins but I will even use the big decorating pumpkins. The puree needs to be strained for longer to further concentrate the flavor. It is not going to be as strong a flavor as canned puree because canned puree is made from a specialty strain of Dickinson pumpkin which is closer botanically to butternut squash.

Makes varying amounts of puree depending on the size of your pumpkin.

1 pumpkin, outside washed
Olive oil or your preferred oil

1. Preheat your oven to 375F.; Line a baking sheet with parchment paper.
2. Depending on the size of your pumpkin, cut it carefully in half lengthwise or into quadrants, and remove the stem.
3. Scrape out all the seeds and stringy pulp using a large spoon or ice cream scoop; Save the seeds to rinse, dry, and roast separately.
4. Brush the cut flesh lightly oil and pierce the skin a few times with a fork to let steam escape.
5. Place the pumpkin halves face-down on the prepared baking sheet.
6. Bake for 35 to 45 minutes (or up to 50–60 minutes for larger pie pumpkins) until the flesh is fork-tender and the skin easily collapses.
7. Let the pumpkin cool for 10 to 15 minutes, scoop the soft flesh away from the skin, and blend it in a food processor or high-speed blender until silky smooth.
8. Strain it in a yogurt strainer or cheesecloth-lined sieve or colander for about 30 to 60 minutes or up to 2 days or to your desired consistency.
9. Use immediately or freeze for up to 1 year.

Enjoy!