Pumpkin Puree

Instead of buying canned pumpkin puree, it's easy to make your own while fresh pumpkins are in season. Baked pumpkin makes a fabulous side dish with the simple addition of butter, salt, and pepper. 

• ·                        1 fresh pumpkin, up to 4 pounds

Preheat oven to 350 F.

Cut top from pumpkin. Scrape out stringy membranes and seeds. (Reserve seeds to make Toasted Pumpkin Seeds, if desired.)

Cut pumpkin into large pieces and place on a baking sheet. Bake about 45 minutes or until pumpkin is soft. Let cool until you can comfortably handle it.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender. Discard the skin. Pulse until evenly pureed. Reheat if serving immediately or refrigerate and use within 3 days. The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months.

Savory Pumpkin Puree: Add butter, salt, and pepper to taste to the pumpkin puree. Add brown sugar for a sweeter side dish. Makes a great menu substitution for mashed potatoes.

Pumpkin Pie Puree: Add cinnamon, nutmeg, cloves, and brown sugar to the pumpkin puree. Pumpkin pie spice blend may be substituted for the spices, if you wish.

Notes: Choose smaller pumpkins weighing 2 to 4 pounds for eating purposes. Overly-large pumpkins tend to be dry and stringy.