Puréed Pumpkin
How to make fresh pumpkin purée
Ingredients
- 1 small cooking pumpkin
- 1 tbsp Avocado oil optional
- kosher salt optional
Instructions
- Heat oven to 400°
- Cut pumpkin in half
- Remove seeds and pulp
- Rub with oil and sprinkle with salt
- Place on a baking sheet; I like to use parchment paper
- Roast for 45 minutes until soft, and you can easily push down on the pumpkin
- Remove the puree from the skin and mash with a potato masher or purée in a food processor
- Store in the refrigerator for up to two weeks. Or Freeze
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