Pumpkin Puree
Halloween season allows us all to bring out our inner artist, but we often forget that those pumpkins we’re carving into could be used for all sorts of tasty recipes. Roasted pumpkin seeds make a fantastic popcorn alternative, and the creamy puree can be used for soups, baking, and even breakfast granola! Instead of opting for the canned variety, make your own pumpkin puree this year.
Yield 16oz Mason Jar
INGREDIENTS
1 Pie Pumpkin
INSTRUCTIONS
Preheat oven to 190ºC (375ºF)
Cut the stem off your pumpkin before slicing it in half from top to bottom.
Begin scooping out the seeds and stringy bits, saving the seeds for roasting.
Once the interior has been cleaned out, place your pumpkin halves face down on a deep oven tray.
Fill the bottom of the tray with water to help speed up the process.
Bake in the oven for 20–30 minutes, until a fork will pierce the skin with ease.
Remove your pumpkin from the water tray and start peeling away the skin.
Scoop the pumpkin flesh into a food processor and blend until thick and smooth.
Drain your puree using a fine mesh strainer to remove as much water as possible, this step may need to be repeated numerous times. Alternatively, leave your pumpkin to drain on its own for a couple of hours.
Store your pumpkin puree in the fridge for up to five days.
