Who knew this would be so easy and so rewarding? I’ve used canned pumpkin for years without a trace of guilt. But this year, motivated by this blog posting by BakerStreet, I decided to try my hand at roasting my own. So off to the farmer’s market I went to get a nice Sugar Pie Pumpkin to work with. I’ve seen them in the stores for years, but have mostly used them for table decorations that get tossed after Thanksgiving.
I do feel a little guilty about that, I must admit.
I love to make things like this that get popped in the oven and roasted while I can multi-task on any number of other things. Or just sit and read the newspaper while feeling like I’m actually working my tail off roasting my own pumpkins like a pioneer woman. What a gift.
In fact, I kind of forgot about it (hate that), but it was so forgiving that it was just fine. Maybe even better. The skin just naturally fell away from beautiful pumpkin flesh that was so aromatic that my kitchen smelled like autumn for hours.
Roasted Pumpkin Puree
- I roasted my pumpkin whole, but you can cut the pumpkin in half and roast that way too. It will roast faster. Go to BakerStreet’s blog posting on this to see how she did hers!
- 1 pumpkin (I used a Sugar Pie Pumpkin)
- Preheat the oven to 400° F. Place the pumpkin on a baking sheet and roast for 1 hour or until soft.
- Remove from oven and let sit until cool enough to handle. The skin should easily peel away from the flesh. Remove the seeds and the super-stringy part of the pumpkin and soak in water to more easily detach the seeds from the pumpkin fiber.
- Either mash the pumpkin flesh with a potato masher or put into the bowl of a food processor, fitted with a blade, and whirl it like crazy for about 15 – 20 seconds.