Total Time
1 Hour
Yield
Makes 1 1/2 to 2 cups

You don't have to use this all at once--it freezes well.

 

How to Make It

Step 1

Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.

Step 2

Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.

Step 3

Make ahead: Chill up to 3 days, or freeze up to 6 months.

Step 4

Note: Nutritional analysis is per 1/4-cup serving.

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