How to Make Pumpkin Puree

The farmers market has been full of pumpkins and other winter squash recently and I have been wanting to do something with them. A few of the recipes on my "to try" list called for pumpkin puree and although the canned stuff is convenient I wanted to try making my own pumpkin puree. It turns out that making your own pumpkin puree is really easy. You simply cut the pumpkin in half, scoop out the seeds and roast it in the oven until it is soft enough to mash or puree.

Note: You can also puree other winter squash such as butternut squash in the same way.

Note: Make sure you save your seeds to make toasted pumpkin seeds with.

Update: After experimenting a bit, it turns out that pumpkin puree freezes well so I will be making a lot of pumpkin puree while the pumpkins are in season and freezing it for use later on.

Pumpkin Puree

(makes a vaying amount depending on the size of your pumpkin)
Printable Recipe

Ingredients:
1 pumpkin

Directions:
1. Cut the pumpkin in half.
2. Scoop out the seeds and stringy bits.
3. Place the halves face down on a baking sheet.
4. Bake the pumpkin in a 400F oven until soft, about 30-90 minutes depending on how thick the pumpkin is.
5. Scoop the flesh from the pumpkin and mash with a fork.

Things to use pumpkin puree in:
Thai Pumpkin Soup
Pumpkin Pie Milkshake
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
Pumpkin and Shrimp Bisque
Pumpkin White Chocolate and Macadamia Nut Cookies
Pumpkin Gnocchi
Roasted Pumpkin, Pancetta and Sage Soup
Pumpkin Greek Yogurt Banana Bread
Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel
Pumpkin Hummus
Pumpkin Chorizo and Black Bean Soup