Ingredients:

  • 1 medium sugar pumpkin (4-6 pounds)
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • Water (as needed)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (optional).
  2. Carefully cut the pumpkin in half from stem to bottom. Use a large spoon to scoop out the seeds and stringy bits.
  3. Drizzle the cut sides of the pumpkin with olive oil and sprinkle with salt. Rub evenly over the surface.
  4. Place pumpkin halves, cut-side down, on the prepared baking sheet. Add about 1/2 cup (120ml) of water to the baking sheet.
  5. Roast for 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
  6. Remove from oven and let the pumpkin cool slightly until you can handle it comfortably.
  7. Scoop out the cooked pumpkin flesh from the skin. Discard the skin. Place the flesh into a food processor or blender.
  8. Blend until smooth. If the puree is too thick, add a tablespoon of water at a time until you reach your desired consistency.
  9. For an extra smooth puree, strain it through a fine-mesh sieve lined with cheesecloth (optional).
  10. Transfer the pumpkin puree to an airtight container and store in the refrigerator for up to 5 days, or freeze for longer storage.