Pumpkin Puree

Name: Pumpkin Puree
Yield: makes 3 cups
Ingredients: 1 3 1/2-pound pumpkin, such as Small Sugar Pie, cut in half

January 26, 2012

Recipe information

Yield
makes 3 cups

Ingredients

1 3 1/2-pound pumpkin, such as Small Sugar Pie, cut in half

Preparation

Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPumpkin Squash Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Meal Prep Make Ahead Roast Food Processor Thanksgiving Fall Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.