I have made it my mission to use every part of the pumpkin this year. And this next part–the pumpkin meat–is my favorite part. This vibrant and creamy puree can be used for endless recipes like filling for ravioli, pumpkin butter, pancakes, crostini topping, soup, ice cream and semi freddo, and pie filling. It is super easy and a great way to incorporate a wonderful fall flavor into your regular year-round recipes.
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Pumpkin Puree
Description
This is a super easy fall staple that can be used to take your regular year-round recipes to the next level. The vibrant color and mild taste make this simple recipe a must try!
Ingredients
Tasty-toasted roasted pumpkin wedges
water (about a cup)
a blender or food processor
Instructions
Peel back the skin of the pumpkin and discard.
Chop the roasted pumpkin into chunks and pop them in the blender or food processor.
Add 1/4 cup of water to get things started and give it a whirl.
You may need a spatula to scrape down the sides of the bowl as it processes.
If things are looking a touch chunky, add some more water. As I said, you may need to add as much as a cup, but add it a little at a time, so you don’t end up with watery puree. No one wants a water-logged puree.
Scoop it out of your mixing device, and store it in a giant Ziploc baggie. You can even store it in the freezer if you would like to save some for later.
