Friday, September 25, 2015

Making Pumpkin Puree {How To}

I tried to hold off till October before flooding my blog with pumpkin recipes. But as I'm busy prepping for #PumpkinWeek2015, I decided that it was time! Last year I showed you how to make pumpkin puree. That was one method. Here's another way...


  • pumpkin
  • olive oil

Preheat oven to 350 degrees F. Slice the pumpkin in half and scoop out the seeds.

Brush the inside and the cut edge with olive oil and place the pumpkin cut-side down on a parchment-lined baking sheet. Roast until the pumpkin flesh is easily mashable and the skin is easily pierced with a fork, approximately 90 minutes.

 Let cool slightly, until you can handle the pumpkin without burning your hand. Scoop the flesh into a bowl. Mash until desire consistency.

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