This is the first post in a series: “what to do with a ten-pound pumpkin.”
Come January, when you find yourself with a large pumpkin or winter squash that’s been hanging around since fall but without a particular plan of action, you can roast and puree the pumpkin – either to use immediately or to freeze for later use.
My next few posts will cover just a few of the many wonderful things you can do with fresh pumpkin. For more ideas, check out some of my past posts:
Fresh Pumpkin Puree
Preheat oven to 400°F.
Cut pumpkin into manageable sections (4 to 8 pieces, depending on pumpkin’s size). Scoop out seeds and fibers and reserve for later use (if making soup, see here for broth recipe).
Roast until pumpkin is fork-tender (30 to 45 minutes, depending on size of pieces). Once pumpkin has finished roasting, set aside to cool.
Puree pumpkin in a food processor until smooth, in batches if necessary. (Pumpkin will keep in the refrigerator for several days or in the freezer for several months.)