2lb Pie or Sugar Pumpkin
Preheat the oven to 400*F.
Clean the pumpkin well. Using a large knife, cut the pumpkin in half.
Use a melon baller to scoop out the seeds (and save the seeds to roast them! Reference Le Grand Fromage Archives).
Sprinkle the pumpkin flesh with a pinch of kosher salt. Use a baking sheet with a lip and place the pumpkins face down on parchment paper. Rub the skin with olive oil to help the flesh pull away more cleanly once baked. Roast in the oven for 45 min.
Allow to cool for 1 hour.
Then scoop out the roasted pumpkin. Then use a food processor to blend the pumpkin for 3 min into a smooth purée.
Store in tupperware temporarily in the refrigerator or freeze for up to 6 months.
To drain the pumpkin purée for use in recipes, take the needed measurement of purée and place it between several layers of tea towels or paper towels.
Press down gently on the purée to level it into a flat disk and ensure most of the water is drained from the purée before adding to a recipe.
~Yields 2 cups of pumpkin purée.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/project-food-blog-8-spiced-pumpkin.html
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