Food recipes
Roasted Pumpkin Puree
Roasted Pumpkin Puree Ingredients: pumpkin, raw salt, table Directions: Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper. Remove pumpkin stems and scrub the pumpkins well. Us...
Roasted Pumpkin Puree
Ingredients:
pumpkin, raw
salt, table
Directions:
Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper.
Remove pumpkin stems and scrub the pumpkins well.
Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved.
Remove seeds and sprinkle with a little kosher salt.
Roast the pumpkins, cut sides down for 30-40 minutes.
Let cool for about an hour or until cool enough to handle.
Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.
Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.
Makes about 4 cups of puree.
Ingredients:
pumpkin, raw
salt, table
Directions:
Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper.
Remove pumpkin stems and scrub the pumpkins well.
Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved.
Remove seeds and sprinkle with a little kosher salt.
Roast the pumpkins, cut sides down for 30-40 minutes.
Let cool for about an hour or until cool enough to handle.
Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.
Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.
Makes about 4 cups of puree.