1. Cut the pumpkin (Organic Sugar Pumpkin preferably) in half. Be careful when cutting.
2. Take all the seeds out (Click here for the post on using pumpkin seeds)
3. Drizzle olive oil on edges of pumpkin flesh and rub over the pumpkin flesh.
4. Place on baking sheet (line with foil if you want to make clean up easy), pumpkin flesh side down.
5. Roast in 400 degree F oven for about 40-55 minutes. Basically until fork tender.
6. Allow to cool, then remove pumpkin flesh.
7. Puree pumpkin flesh in a food processor.
8. Place puree in freezable containers. Ball has plastic (BPA free) containers as well as freezable glass.
That's it, you have pumpkin puree to use anytime.
My dogs even love the pumpkin puree on their dog food. I also use the puree in baking dog treats from the Three Dog Bakery cookbook. Sometimes I buy carving pumpkins to roast and puree for my dogs, instead of the Sugar pumpkins.
Essentially the Sugar pumpkins are smaller and sweeter, best for baking pies. I love the Sugar pumpkins for soups, other desserts and savory dishes too.
|Left: Ball BPA-free plastic freezer jar|
Right: Canning jar with plastic lid