HOW TO MAKE PUMPKIN PUREE

PUMPKIN PUREE

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KEY INGREDIENTS

- Pie Pumpkin - Oil - Salt Click For Full List

Preheat oven to 400°. Cut pumpkin in half lengthwise, stopping just before you get to the stem. Place the thumbs between the two halves and pull the pumpkin in half.

Make an incision at the base of the stem with your knife and then snap it off by hand. Scoop out the seeds and strings.

Rub oil over the inside of each half. Sprinkle with salt. Line a baking sheet with parchment paper and place pumpkin halves face down.

Bake for 40-60 minutes. Allow to cool. Separate flesh from skin. Puree in a food processor until smooth.

To Store: Seal in an airtight container in the refrigerator for up to 3-5 days. To Freeze: Portion into 1/2-1 cup increments and seal in freezer safe containers for up to 3 months.

HOW TO MAKE PUMPKIN PUREE

PUMPKIN PUREE

KEY INGREDIENTS

Preheat oven to 400°. Cut pumpkin in half lengthwise, stopping just before you get to the stem. Place the thumbs between the two halves and pull the pumpkin in half.

PREP PUMPKIN

Make an incision at the base of the stem with your knife and then snap it off by hand. Scoop out the seeds and strings.

SCOOP

Rub oil over the inside of each half. Sprinkle with salt. Line a baking sheet with parchment paper and place pumpkin halves face down.

SEASON

Bake for 40-60 minutes. Allow to cool. Separate flesh from skin. Puree in a food processor until smooth.

PURÉE

To Store: Seal in an airtight container in the refrigerator for up to 3-5 days. To Freeze: Portion into 1/2-1 cup increments and seal in freezer safe containers for up to 3 months.

NOTES

FOLLOW FOR MORE NOURISHING MEALS