In Italy it is mid September and the pumpkin season has just began. I can’t be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you’ll need a pumpkin puree so, instead of buying a canned one, today I’ll show you how easy it is to make home made pumpkin puree.
Clean your pumpkin under water. Split it in half and using a regular spoon or an ice cream scoop, scoop out the seeds and the fiber. If you’d like, you can save the seeds for another use.
Cut into smaller pieces and place on a baking tray lined with parchment paper. Cover it with aluminum foil and put into preheated oven at 190 °C. Roast until it becomes tender, about 30 to 45 minutes.
Remove the pumpkin from the oven and let cool it down for about 1 hour then using a large spoon remove the flesh of the roasted pumpkin into your food processor or blender and process until smooth and creamy, about 3 – 4 minutes. You can store the pumpkin puree in the fridge for 3 to 5 days and in your freezer for up to 3 months.
lot of love. B.