When pumpkin season is in the air, always great time to prepare your own roasted pumpkin puree to be stocked inside the freezer 😀
To make puree that won’t be too liquidy once thawed, all you need to do is seeded the pumpkin, clean the middle from the fibres, and roast them at preheated 425 F for an H on convection oven, and/or until tender when poked with a fork.
Take out tray from the oven, let stand until cool enough to handle, peel the skin (it will be so easy to peel), and mash pumpkin with either fork or masher -you can obviously use food processor and add a teeny tiny water to help produce smooth puree as store bought canned puree, if you like and/or if you are using it straight away rather than freezing the puree.
Just like that! Easy peasy no? 😀
Roasted Pumpkin Puree
Ingredients
- Pumpkin
Instructions
- Wash and tap dry pumpkin
- Halve it and remove seeds/fibers
- Roast at 425 F for 1 hour
- Mash with fork
