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Roasted Pumpkin Puree


1 Sugar Pumpkin, Long Pumpkin or other Baking Pumpkin or Squash


  • Pre-heat oven to 350.

  • Cut Pumpkin in half.

  • Scrape out seeds and loose pulp from the pumpkin cavity.

  • Place pumpkin halves cut side down on a baking parchment lined casserole or cookie sheet.

  • Score pumpkin with a knife.

  • Bake for 1 hour, pumpkin should be easily pierced with a fork once done.

  • Cool pumpkin completely.

  • With a spoon remove baked flesh from pumpkin skin. Pumpkin is now ready for use in recipes calling for pumpkin puree.

  • Optionally, you can completely puree with an emersion blender or in a standing blender.

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