Pumpkin Puree

Steps

• Rinse and slice a small bit away from the stem. Cut the pumpkin in half. Scrape and scoop out the seeds and any stringy flesh from the center. You don’t have to be too thorough with this. Place all the seeds into a bowl (you can roast them later)
  
• Place pumpkin on a baking pan face up and roast in a 200°C oven for 40-50 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
  
• Once the pumpkin is roasted, let it cool at room temperature. Set your machine to puree and begin to mash them or throw the softened flesh into a food processor and blend until smooth.
  
• Dump the pureed goodness into a bowl. You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.