Pumpkin Puree

Directions

1. 1
   Heat the oven to 400 degrees F.
2. 2
   Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling.
3. 3
   Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet.
4. 4
   Scoop out the seeds and fiber with a large metal spoon or ice cream scoop.
5. 5
   Cut the fibers with kitchen shears if necessary.
6. 6
   Reserve seeds for another use.
7. 7
   Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan.
8. 8
   Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes.
9. 9
   Test in several places to ensure doneness.
10. 10
    Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour.
11. 11
    Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor.
12. 12
    Process until the flesh is smooth, 3 to 4 minutes.
13. 13
    Store in the fridge for up to 1 week or freeze for up to 3 months.