KAF Pumpkin Puree

Directions

1. 1
   Pierce your pumpkin all over with an ice pick or sharp-pointed knife you want to get into the hollow interior.
2. 2
   Microwave the pumpkin for about 10 minutes.
3. 3
   Why?
4. 4
   Because it cuts the oven-baking time just about in half.
5. 5
   If you dont have a microwave (or dont want to use it on your pumpkin), you can skip this step.
6. 6
   Notes: There were reports the stem of the pumpkin caught fire in the microwave, so best to remove the stem, if youre worried.
7. 7
   And, if youre baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets.
8. 8
   Skip the microwave step above, and simply bake in a 350F oven until tender.
9. 9
   Cut the pumpkin in half, and scoop out the seeds, Save the seeds; you can roast and snack on them later.
10. 10
    Place the pumpkin, cut-side down, on a parchment-lined baking sheet.
11. 11
    Bake in a preheated 350F oven for about 45 minutes (for a 5-pound pumpkin), until the pumpkins flesh is easily pierced with a fork.
12. 12
    Remove it from the oven, scoop out the flesh, and puree it in a food processor; or simply mash it.
13. 13
    Place it in a sieve, put a plate on top, and weigh it down.
14. 14
    Set it over a bowl to catch the juice.
15. 15
    Let the puree drain for 30 to 45 minutes, until its thick.
16. 16
    Oh, and save the juice if you like, too; you can use it in bread dough, where it adds healthy beta-carotene.