Pumpkin Puree

Pumpkin Puree by Martha Stewart

Directions
*Preheat oven to 400 degrees.

*Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).

*Place in a baking dish; pour about 1 inch water in bottom of dish.

*Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours for a 1 1/2 pound pumpkin.

*Cut off top of pumpkin, and scoop out seeds and set aside for making Roasted Pumpkin Seeds
*Peel, and discard skin.

*Place pumpkin in the bowl of a food processor; puree until smooth.

*Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

OR

Chef Paul Bergeron’s Way To Puree a Pumpkin:

Pumpkin Puree
Makes 1 1/2 pounds

Directions
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
*Cut pumpkins in half crosswise; scoop out seeds
*Place pumpkin halves, flesh side down, on prepared baking sheets.
*Transfer to oven and roast until easily pierced with a knife, about 1 hour.
*Let cool slightly.
*When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin.
*Place pumpkin flesh in the bowl of a food processor; process until smooth.
*Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight.
*Discard liquid.
*Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.