OMG PUMPKINS FOR ME

PUMPKIN PUREE

RECIPE & INSTRUCTIONS

COURSE: Dessert COOK TIME: 35-45 Min PREP TIME: 2+ Hours

INGREDIENTS:

  • 1 Medium Cooking Pumpkin

  • 2 Tbs. Kosher Salt

SERVINGS:

  • 8-14 Cups

INSTRUCTIONS:

  • Pre-Heat the oven to 400 degrees and line a large baking sheet with parchment paper.

  • Make sure you buy a pumpkin that will taste sweet and is ideal for cooking. I love either a peanut pumpkin or a blue hubbard squash. There are also pumpkins called pie pumpkins.

  • Cut the pumpkin in half and remove the seeds with a large spoon. Next sprinkle the flesh of the pumpkin with a tablespoon of kosher salt.

  • Place the pumpkins flash side down on the baking sheet and bake for 35-45 minutes or until you can easily pass a knife through the pumpkin without much effort.

  • Once cooked, turn over the pumpkins flash side up to cool off for 30-60 minutes. Once cooled, spoon out the flesh and place into a food processor. This will be done in many batches. You want to blend until the flesh is nice a creamy.

  • Once you have all the puree in a bowl, take a 1 cup measuring cup and divide one cup into a sandwich bag. Fill as many sandwich bags as you can and seal tight with no air. Once complete, place as many of the filled sandwich bags into a larger freezer safe bag.

  • You can freeze for up to 3-6 months or place in the fridge for a week.

  • I love having these on hand when making anything with pumpkin puree in it!

Hank Stampfl