Homemade Pumpkin Puree

1. Preheat oven to 350°F.
2. Wash the pumpkin and cut it in half. Use a spoon to scrape out the seeds and pith (the stringy bits).
3. Brush olive oil over the flesh of the pumpkin (the cut side), and toss with olive oil. Sprinkle with salt if desired. (*see note)
4. Place on a baking tray, cut side down, and roast 45-55 minutes or until tender when pierced with a fork.
5. Cool the pumpkin slightly.

To Puree

1. Once cooled, use a spoon to scoop out the flesh of the pumpkin and place in a food processor. Pulse until smooth.
2. Fresh pumpkin can contain a lot of water compared to canned so if necessary, line a strainer with cheesecloth and place the pumpkin puree in the cheesecloth to drain for 30 minutes.
3. Store in the refrigerator for up to 5 days or freeze for up to 3 months.