It all began with a Sugar Pumpkin and 56-hours of comp time. I did not expect to find an organic pie pumpkin in the local grocery during the month of September. But when I did, I bought the whole two pumpkins on display.
In preparation for the upcoming holidays, I decided to test a few recipes using homemade pumpkin puree in place of the canned stuff. If you can find the right pumpkin, making the puree is really quite simple. Cut, roast, puree, drain, done. The very fresh and mildly sweet pumpkin puree shares similarities with both roasted butternut squash and sweet potato. I did not find the puree to be fibrous or earthy.
This pumpkin puree found its’ way into pumpkin cheesecake brownies, spiced pumpkin-salted caramel sauce, pumpkin bread pudding, no-churn pumpkin ice cream, and my morning oatmeal. I did not fall in love with any of the recipes, but have shared the pumpkin puree below for your own holiday-themed cookery.
homemade pumpkin puree
1 sugar pumpkin, halved from top to bottom, seeds and pulp removed
Adjust the oven rack to the middle position and heat to 375 degrees. Place pumpkin halves cut-side down on a parchment lined sheet pan. Roast for 45-60 minutes until the flesh can be easily pierced with a fork. Turn halves over and continue to roast for another 30 minutes.
Remove from oven and allow to cool for 10 minutes, or until the halves can be easily handled. Scoop flesh from the skins and puree in a food processor until smooth. Drain the puree in a fine mesh strainer set over a bowl for at least 1 hour.
Puree can be refrigerated for up to four days or frozen for two months. This puree can be used in your favorite recipes just like the canned product.
Recipe from Cook’s Illustrated.