Plant Oriented Cooking

RECIPE: Pumpkin Puree

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  • a winter Luxury pumpkin, moschata squash (cheese pumpkin), butternut squash or other pie pumpkin
  • vegetable oil


  1. Cut the pumpkin in half.
  2. Remove stem and seeds (keep seeds to bake later).
  3. Lay on a baking sheet lined with parchment paper, flat surface down.
  4. Coat top (outer pumpkin) with vegetable oil.
  5. Bake at 375F for one hour, or until you can easily pierce with a fork.
  6. Remove, let cool.
  7. Scrape insides out and place in food processor, blend until puree is formed.
  8. Gently strain to remove excess liquid and you’re good to go!



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