If you want to impress your guests this year on Thanksgiving, make your pumpkin puree from scratch. Yes, yes, it's a few extra steps beyond cracking open a can from the grocery store. But the thing is, it requires minimal prep time. I typically find them in grocery store starting in September, but you can also call a local orchard to see if they sell them. I've never paid more than $4 for a baking pumpkin. It can be made ahead of time the Sunday before thanksgiving and stored in the fridge. It takes about 40 minutes to bake, but you can prep your Thanksgiving vegetables in the meantime. I like to make my thanksgiving deserts about a day or two ahead of time to save time on the big day, but you can also use this in a savory dish as well.
INGREDIENTS:
One baking pumpkin
3 tbsp olive oil
Preheat oven to 425 degrees. Clean your pumpkin as you would any other produce. Cut in half to expose the flesh. Using a spoon, scoop out the seeds and pulp. Cut into 2-3 in strips. Lay them on a foil-lined baking sheet and drizzle with oil. Bake for about 40 minutes or until fork tender. When cool enough to handle, remove the flesh from the skins with a paring knife. Add flesh to a food processor and blend until smooth. Enjoy!
40 minutes
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