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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You don't have to use this all at once-it freezes well. Ingredients:
1 sugar pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger) |
1 to 2 tsp. vegetable oil |
Directions:
1. Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.
2. Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.
3. Make ahead: Chill up to 3 days, or freeze up to 6 months.
4. Note: Nutritional analysis is per 1/4-cup serving.
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