Roast Pumpkin Puree
Ingredients
- 1 sweet pumpkin
- canola oil cooking spray
Method
- Preheat oven to 400°F.
- Line baking sheet with parchment paper.
- Cut the top, including stem, off the pumpkin.
- Cut the pumpkin in half lengthwise.
- Scoop out innards and seeds (can be kept for roast pumpkin seeds).
- Cut pumpkin into wedges.
- Put wedges skin side down on baking sheet.
- Lightly spray on canola oil.
- Bake until fork tender (about 45 minutes).
- Remove from oven and let cool until warm.
- Peel off skin.
- Puree pumpkin in blender.
Source
