Roasted Pumpkin Puree

Homemade roasted pumpkin puree might sound like a daunting and difficult task but it is actually very easy.  It does take more time than opening a can of pumpkin, BUT if you make it at home, there will be no traces of BPA in your pumpkin puree!!  Hooray!!

First step, get a sugar pumpkin…..and if you happen to have a toddler to carry it around the kitchen for awhile, that really helps!

Cut the sugar pumpkin in half and scoop out all the goop and seeds.  Save the seeds for roasting.

Place the pumpkin halves cut side down on a baking sheet and roast in a 400 degree preheated oven for about 30 minutes.  The flesh should be tender and pierced easily with a fork.  Turn the pumpkins cut side up and allow to cool slightly.

Use a spoon to scoop out the flesh and place in the bowl of a food processor.

Puree the pumpkin mixture until completely smooth.

You can stop here and feed this to your baby or add it to smoothies.  OR if you want to get that pumpkin puree texture you get from the bpa-lined cans, follow me……

Break out the sieve and place it over a deep bowl.  Pour the pumpkin puree and either allow the puree to sit for 10 – 15 minutes or use the back of a spoon to squeeze the excess water from the puree.

I actually had never just let the puree sit in the sieve before….but life happened…..Ava was napping, the Fed-Ex man arrived with a package, cue the doorbell, ding dong, cue the barking dog and cue the crying toddler….soothe Ava back to nap time and 15 minutes later I had 3/4 cup of water in the bottom of the bowl!  This puree can be frozen or used right away for all kinds of tasty treats like pumpkin granola and pumpkin cookies!

Whitney