Homemade Pumpkin Purée
yields about 4 cups
2 small sugar pumpkins, about 2 pounds each
Preheat the oven to 375º F. Wash and scrub the pumpkins. Using a sharp knife, deeply pierce the top of the pumpkins 4 to 5 times to create air vents. Set the squash on a baking sheet lined with aluminum foil for easy clean up. Bake until the flesh is tender and is easily pierced with a knife, about 1 hour (maybe longer if your pumpkins are slightly larger). Allow the cooked pumpkins to cool until easily handled.
Place the pumpkins on a cutting surface and remove the stem; cut in half. Remove the seeds and skin. Place the pumpkin flesh in the bowl of a food processor and blend until completely smooth. Transfer the puréed pumpkin to a fine-mesh sieve place over a bowl and allow the purée to drain for about 1 hour. Store the pumpkin in portion-sized containers (according to recipes needed) in the refrigerator for up to three days or in the freezer for up to three months. Enjoy!
Printed from thegalleygourmet.net