Pumpkin Purée

From 500 Treasured Country Recipes by Matha Storey

Directions

Baked pumpkin makes the best purée –no excess moisture and a deep roasted flavor.

1. Cut pumpkin in half and remove seeds and fibers. Brush the inside with butter and place face down on baking sheet.
2. Bake for 20 to 60 minutes at 350 degrees until fork tender.
3. Scoop the flesh from the rind and run through a food mill or purée in a food processor. Try this with winter squash as well. Use the purée in recipes or as a side dish.

CSA Cooks’ notes:

• Last year, we made pumpkin pie using our own homemade pumpkin purée. It was SO DELICIOUS, we will never buy canned pumpkin again!
• Squash & pumpkin purée freezes well for use later in the winter.

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