This recipe yields a versatile, earthy pumpkin puree that's perfect for both sweet and savory dishes.
Ingredients
● 1 small Seminole pumpkin (2–5 lbs.)
● 3 Tbs. coconut oil, melted
● Sea salt to taste
Equipment
● Baking sheet
● Parchment paper or baking liner
● Pastry brush
● Cutting board
● Sharp knife
● Large spoon
● Fork
● Food processor
Instructions
- Prep the Oven and Pan: Preheat your oven to 350∘F. Line a baking sheet with parchment paper. Lightly oil the surface of the parchment paper with about half of the melted coconut oil, using a pastry brush.
- Prep the Pumpkin: Rinse and thoroughly dry the pumpkin.
- Cut the Pumpkin: Place the pumpkin on a cutting board on its side and trim off the stem. Turn the pumpkin so the fresh-cut side is up, then carefully cut it in half from top to bottom.
- Clean the Halves: Using a large spoon, scoop out the seeds and any loose stringy fibers. You can set the seeds aside for later use.
- Oil and Salt: Lightly coat the inside flesh of the two pumpkin halves with the remaining melted coconut oil using a pastry brush. Sprinkle the insides lightly with sea salt.
- Bake: Place the pumpkin halves cut-side down on the oiled baking sheet. Use a fork to poke a few holes in the skin of each section to allow steam to escape during cooking.
- Roast: Bake for about 35–45 minutes. The pumpkin is done when the skin is fork-tender and indents easily when pressed.
- Cool: Let the roasted pumpkin halves cool for 10–15 minutes until they are easy to handle.
- Scoop: Turn the pumpkin halves over. Use a spoon to scoop out the roasted flesh, making sure to get those sweet, caramelized edges, and transfer it to a large bowl.
- Puree: Process the roasted pumpkin flesh in small batches in a food processor until smooth.
Storage and Use
Your Seminole pumpkin puree is now ready!
● Use Immediately
● Store: Keep in an airtight container in the refrigerator for up to 5 days.
● Freeze: Freeze in airtight containers or freezer bags for longer storage.
