Pumpkin Puree

Every fall I buy at least 12 heirloom pumpkins to decorate around my house. When the season is over I check all the pumpkins and see which ones are still in pristine condition. I bring them inside, cut them open, roast them until tender, and puree the flesh. I store the puree in the freezer and enjoy all the different flavors throughout the next few months. The pumpkins that are not the best for eating get tossed in the woods behind my house and we watch herds of deer come and eat them.

My favorite pumpkins, for decorating and eating, are Autumn Buckskin and Jarrahdale. Although there are many varieties that are wonderful for cooking. During fall, head to your local farm or pumpkin patch to get your pumpkins. If you missed the prime pumpkin season you can find smaller baking pumpkins at the grocery store.

Give your pumpkins a good wash. Rinse them well and scrub them gently if needed. Once clean, dry them completely.

If using a large variety, cut in half, clean out the seeds, and then cut into 6 wedges. If using a small pumpkin, cut in half, remove seeds, and leave them in two pieces.

Heat your oven to 400 degrees. On a sheet tray, roast the cleaned and cut pumpkin pieces until tender. About 40-50 minutes. You should be able to poke the flesh with a fork and have it slide out easily but you don’t want any browning.

Remove from the oven and let the pumpkin cool enough to handle. Scoop flesh into a blender, discard skin, and puree until completely smooth.

Let the puree cool completely refrigerate for a week or store in the freezer.