Pumpkin puree
Instructions:
- 1 3 1/3-pound pumpkin, such as Small Sugar Pie, cut in half
- Preheat the oven to 425F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes.
- Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor.
- Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.