FRESH PUMPKIN PURéE
Categories Condiment/Spread Sauce Side Bake Pumpkin Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
- Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
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