In the fall our local farmer’s market always has tempting squash available. This recipe for roasting the pumpkins makes a great puree for using in recipes. The pumpkin seeds are really our favourite part – see the recipe for Spicy Pumpkin Seeds for a spicy treat!
Ingredients (makes about 4 cups pumpkin puree)
- 2 kg (4-5 pound) sugar pumpkin
- canola oil
Instructions for Roasted Pumpkin Puree
Preheat oven to 375 degrees F.
Cut pumpkin into quarters. Scoop out seeds and stringy bits.
Brush pumpkin with canola oil. Place on foil lined baking sheet.
Roast in oven at 375 degrees F for 1 hour.
Remove pumpkin skin. Cut into small pieces. Puree in food processor, or blender – add a small amount of water if using a blender to help the blades process the pumpkin.
Freeze in 1 cup portions in freezer bags.