Pumpkin Puree

Ingredients

• Except for a few recipes that call for using it in the shell, the
• pumpkin is pureed for use in a wide variety of dishes. To make
• you own pumpkin puree, halve or cut the pumpkin into large pieces,
• remove seeds and stringy fiber, place uncovered in a baking sheet
• or shallow dish and bake at 350 F. until tender (about an hour).
• The skin should be wrinkled and the flesh soft. Some cookbooks
• I have looked at suggest buttering the pan while others opt for
• 1/2 inch of water. Steaming and boiling work also. In any case,
• peel the cooked pieces and puree in a food processor, blender or
• process in a food mill. Store tightly in the refrigerator for up
• to a week or freeze for later use.