Gather and wash sugar pumpkins (the kind for baking, not jack-o-lantern making) These are usually smaller in size and darker in color.
- Preheat oven to 425º F
- Slice off stem, then cut in half.
- Remove the stringy innards and seeds. (Set aside to roast pumpkin seeds later)
- Lightly coat jelly roll pan (cookie sheet with edges) with spray, coconut oil. (I use a small amount of coconut oil on a paper towel to do this) or parchment paper. **
- Turn pumpkins upside down (flesh down / skin up) on the pan.
- Place in center of oven to Roast.
- Pumpkins are done when a knife can be inserted through the thickest part easily. Check after 1 hour. If they are not yet done check in 10 minute increments for another half hour.
- Remove from oven and allow to cool enough to be worked with.
- At this point the skin will peel off easily. Remove skin and put soft flesh into a large bowl.
- Puree with food processor or immersion blender until smooth.
Storage:
- I choose to freeze mine so I place my freezer bag into a cup, folding edges over the side.
- With a one cup dry measure I place 2 cups of pumpkin puree in each bag.
- Ziploc all but one corner of the top of the bag.
- Lay it flat on the table.
- Press puree evenly in the bag until all air is removed and bag lays flat with puree filling entire bag.
- Ziploc the corner and place flat into freezer.
**Notice I do not add water to the roasting process. This is because most small sugar pumpkins (the best kind for puree) have plenty of water in them already. I find I get a really good consistency using the dry method roasting process and it saves me the step of having to drain the puree'd pumpkin through cheese cloth before storing.
