If Cinderella’s fairy Godmother could turn a pumpkin into a golden carriage, we decided we could certainly help save our soon-to-be left over Halloween pumpkins and jack-o-lanterns by turning them into a delicious pumpkin puree… (note: they should be char/mold free).
- Preheat oven to 450 degrees F.
- The pumpkin should be seeded/cored and cut into smaller pieces that are more manageable. It is a purely personal preference whether one peels the skin before or after cooking:
Before cooking -
- I find it easier to slice away the skins before baking; this allows me to clean up my “prep” station while the pumpkin is baking.
- Also for me, there is little appeal to wanting to deal with the pumpkin skins after the pumpkin has baked in the oven — when the pumpkin pieces are far more pliable.
- I cut the pumpkin into smaller pieces, roughly 1 – 2″ cubed. This also helps to dry out the pumpkin during baking, as there is a fair amount of water in raw pumpkin.
- Also, this technique allows me the flexibility of pureeing the pumpkin more quickly after taking the pumpkin out of the oven.
After cooking -
- Definitely less of a struggle to peel away the skins.
- This technique may require some cooling time before taking the skins off, especially if handling steamy vegetables/kitchen tongs is a new thing.
- Cut the pumpkin into 4-6″ inch sized pieces.
- Whichever way you decide to prepare the pumpkin, place the pumpkin pieces in a baking dish and place in the [450F] oven, uncovered for 30-45 minutes.
- Use the knife test to determine baking time: when the knife cuts through the pumpkin like “butter” (or a soft baked potato), the pumpkin has finished cooking. Remove from the oven. (Cool and peel.)
- Place in food processor and puree.
Voila, it’s ready to use. Golden, delicious, and low sodium (raw pumpkin = 1 mg/cup)!