First thing you need for any pumpkin recipe is roasted pumpkins! {soo much better and cheaper than the canned puree}
The hubby and I went apple picking a few weeks back and happen to pick up one large pumpkin on impulse for Fall decoration…It served its purpose, and I don’t like for anything to go to waste, so I came up with a few ways to utilize the pumpkin in some Fall inspired recipes {stay tuned more recipes to come!}
The base for all my pumpkin recipes is this really easy way to roast and puree my pumpkin.
You will need:
1 3-4 pound sugar pumpkin
Oil for drizzling
Some salt
Preheat oven to 400 degrees
Slice the pumpkin in half and scoop out the seeds into a bowl {save the seeds!}
Place pumpkin, cut side up, on a baking sheet. You can cut the pumpkin in quarters, but halves do the trick for me.
Drizzle with some oil, I use olive oil but vegetable oil will work if you don’t have olive oil, and some salt to season.
Roast until the pumpkin is softened, roughly 35-45 minutes.
Let the pumpkin cool completely before scooping it from the flesh and mashing. I just use a fork to mash it up a little.
The pumpkin puree will last up to 5 days covered in the fridge, or you can even freeze some in an airtight container to use later.
Stay tuned for how to use the seeds!
