Fresh Pumpkin Purée
This recipe for homemade pumpkin purée is more flavorful than canned purées, promises Dan Barber, executive chef and co-owner of Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, N.Y.
By Stacey Brugeman
Make purèe at home—all you need is one pumpkin!
Ingredients
1 pumpkin
Directions
- Preheat oven to 325°F.
- Cut pumpkin into 4-inch chunks and bake on sheet tray for 3 hours.
- Remove pumpkin from oven and let stand at room temperature for 3 hours.
- Scoop out flesh, removing all seeds, and purée through a food mill like the OXO Food Mill ($50; williams-sonoma.com). Pumpkin purée can be frozen and used year-round.
Nutrition Facts
Nutritional content will vary depending on the size and type of pumpkin you use, but a typical one-cup serving of fresh cooked pumpkin contains: 49 calories, 0.2 g fat (0 g saturated), 12 g carbohydrates, 1.8 g protein, 2.6 g fiber, 2.4 mg sodium (0.1% Daily Value).
