EASY PUMPKIN PUREE
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5h
Yield Yields about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
- Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
- When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
- Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.
Nutrition Facts : Calories 334 g, Fat 1 g, Fiber 18 g, Protein 12 g
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Dx Moyajjem
[email protected]I'm a huge fan of this pumpkin puree. It's so versatile and I can use it in so many different dishes.
Likhon GaMeR
[email protected]This pumpkin puree is the perfect addition to my fall baking recipes. It makes my pies and muffins extra moist and flavorful.
Md mohon Ali
[email protected]I love that this recipe uses fresh pumpkin. It makes such a difference in the flavor.
Kiran Gupta
[email protected]This recipe is a lifesaver for busy weeknights. I can throw the pumpkin in the oven and have dinner on the table in no time.
Kaiya Tattersall
[email protected]I've tried other pumpkin puree recipes before, but this one is by far the best. It's so smooth and creamy, and it has the perfect flavor.
Mivuyo Dubase
[email protected]This pumpkin puree recipe is a game-changer! It's so easy to make and the results are fantastic.