Pumpkin Puree – The Alton Brown Way
Never eat canned pumpkin puree … EVER! I have used this for pie pumpkins, butternut squash, and even acorn squash.
Instructions
- Preheat oven to 400 degrees F.
- Prepare a cookie sheet with parchment paper.
- Slice Pumpkins in 1/2 using a meat cleaver and mallet.
- Remove seeds from the pumpkin.
- Sprinkle kosher salt into the pumpkin cavity.
- Bake FACE DOWN on parchment for 30 – 40 mins
During “the great pumpkin shortage of Thanksgiving 2011” there were no pumpkins to be found. As an alternative, we used acorn squash and discovered a rich and delicious flavor. Best of all, the acorn squash is available year round.
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Same method used in preparing acorn squash.
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Same method used in preparing acorn squash.
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Also works great for butternut squash.
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Use an immersion blender to puree.
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Use an immersion blender to puree.
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Once baked and cooled, scoop out the delicious pumpkin into a bowl.
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Once baked and cooled, scoop out the delicious pumpkin into a bowl.
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Allow the pumpkins to cook after baking.
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Bake on parchment lined cookie sheet at 400 degrees for 30 mins.
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Bake on parchment lined cookie sheet at 400 degrees for 30 mins.
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Sprinkle kosher salt into the pumpkins.
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Scrape out the seeds using a spoon.
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Use a meat cleaver to cut the pumpkin into half.
-
- Same method used in preparing acorn squash.
-
- Same method used in preparing acorn squash.
-
- Also works great for butternut squash.
-
- Use an immersion blender to puree.
-
- Use an immersion blender to puree.
-
- Once baked and cooled, scoop out the delicious pumpkin into a bowl.
-
- Once baked and cooled, scoop out the delicious pumpkin into a bowl.
-
- Allow the pumpkins to cook after baking.
-
- Bake on parchment lined cookie sheet at 400 degrees for 30 mins.
-
- Bake on parchment lined cookie sheet at 400 degrees for 30 mins.
-
- Sprinkle kosher salt into the pumpkins.
-
- Scrape out the seeds using a spoon.
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- Use a meat cleaver to cut the pumpkin into half.
