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Pumpkin Puree

Recipe information

  • Yield

    makes 3 cups

Ingredients

1 3 1/2-pound pumpkin, such as Small Sugar Pie, cut in half

Preparation

  1. Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPumpkinSquashVegetableDairy FreeGluten FreeNut FreeVeganVegetarianMeal PrepMake AheadRoastFood ProcessorThanksgivingFallCookbooks
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