Fresh Pumpkin Puree

Total Time:
2 hr 38 min
Prep:
30 min
Inactive:
8 min
Cook:
2 hr

Level:
Intermediate

Ingredients
  • 2 pounds fresh pumpkin (sugar, cheese, or Jack-Be-Little), cut into roughly 4 by 5-inch wedges
  • 1 tablespoon unsalted butter, melted
  • Special equipment: cheesecloth
Directions
  • Preheat oven to 400 degrees F.

  • Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan, and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.

  • Discard any liquid that may have accumulated and scoop out pumpkin flesh, then puree pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl.

  • Drain puree, chilled, its surface covered with plastic wrap, 8 hours or overnight.

  • Puree keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.


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