Look for a pumpkin labeled “pie” or “sugar” for the best flavor. I used a Winter Density Squash, which is an heirloom variety. The amount of puree you’ll wind up with will depend on the size of your pumpkin.
- 1 pie pumpkin (any size will work)
- 2 tablespoons olive oil, avocado oil, or melted unsalted butter
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- Wash and dry your pumpkin.
- Cut off the stem and the base. Cut into quarters.
- Remove the seeds and the stringy stuff with a spoon and/or a knife.
- Cut into 2-3 inch wedges and brush with oil. Place on the prepared baking sheet, skin side down.
- Roast for 35-40 minutes, or until soft when poked with a fork.
- Remove from oven, and let cool slightly. Scoop off the skin using a big spoon and/or a knife. Place into a blender and discard the skin. Blend, stopping to scrape down the sides as needed or using the stick that came with your blender if you have one, to make a smooth puree.
- Use or store for later.
To freeze: Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge. Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.
Store cooled puree in airtight containers in the fridge for up to 5 days.
Use pumpkins labeled as “pie” pr “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
To serve as a simple side, flavor with butter or olive oil and salt.