Homemade 
Pumpkin Puree and Roasted Seeds
Ingredients
- 1 pumpkin or calabaza
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Using a large knife and a mallet if necessary, split pumpkin in half from top to bottom. Scoop out seeds and stringy fiber. Place cut pumpkin flesh side down on parchment and roast for 45-60 minutes until you can easily insert and remove a paring knife into the flesh. Cool pumpkin, then scoop out flesh. Puree in a food processor until smooth. Refrigerate until ready to use. Keeps 1 week. To roast seeds: Clean flesh from seeds and rinse. Pat dry and let rest on paper towels until completely dry. Preheat oven to 325 degrees. Toss dry seeds with 1-2 tablespoons vegetable or olive oil and sprinkle with salt. Spread evenly on baking sheet. Roast for about 30 minutes, stirring occasionally, until they are lightly colored.
Notes
Sure, it’s more work to make your own puree than opening a can, but what a rewarding family activity! And you get tasty pumpkin seeds, too.
