Pumpkin puree

30 Oct

Pumpkin puree (from foodnetwork.com – Alton Brown)

  • One 4 to 6 lb. baking pumpkin

Remove the stem.  Cut in half and remove the pulp and seeds.  Sprinkle the flesh with kosher salt and place cut-side-down on parchment paper.  Bake at 400 degrees F for 30 to 45 min. or until tender.  Let cool.  Remove skin and puree in food processor.

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