How to Roast and Puree Pumpkin

1. Prepare the Pumpkin: Cut the sugar pumpkin in half lengthwise. Scoop out the seeds and stringy pulp (set aside the seeds for roasting later). If the pumpkin has a tough skin, you can slice it into wedges for easier handling.
2. Season the Pumpkin: Drizzle the pumpkin halves with olive oil or melted butter. Sprinkle cinnamon, nutmeg, ginger, and a pinch of salt over the flesh. For a sweeter version, drizzle with brown sugar or maple syrup.
3. Bake the Pumpkin: Place the pumpkin halves cut-side down on a parchment-lined baking sheet. Pour a small amount of water (about 1/4 cup) on the sheet to help with steaming, then pierce the skin a few times with a fork to allow steam to escape. Bake in a preheated 350°F oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
4. Cool and Scoop: Once the pumpkin is roasted, let it cool slightly before scooping the flesh out of the skin. Transfer the flesh to a food processor or blender.
5. Puree the Pumpkin: Puree the roasted pumpkin until smooth and creamy. If needed, add a tiny bit of water or vegetable broth to achieve the desired consistency.
6. Storage: Store the pumpkin puree in a sealed container in the fridge for up to a week or in the freezer for up to a month.

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Optional: Roast the Seeds  

While the pumpkin is roasting, rinse the seeds and pat them dry. Toss them with a bit of olive oil and salt, then roast on a separate baking sheet at 350°F for about 15 minutes, shaking halfway through. Enjoy them as a snack or use them as a garnish for soups and salads!

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