In a cream sauce, zucchini, red bell pepper, fresh asparagus, and boneless chicken breast are blended with penne pasta.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
| Yield: | 1 pumpkin |
Ingredients
- 1 sugar pumpkin
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil-side up, until tender, about 1 hour.
- Scrape pumpkin flesh from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Use or store in the freezer in freezer-safe bags.
Reviews
Bought on sale pumpkins and carved for Christmas. I wanted to use the inside for pumpkin pie. Followed the directions perfectly and came out great!!
Yup! Works great! I use the hallowe’en pumpkins and make ’em into pies. Puree has been fine after 11 months of freezer storage.
Turned out well Freezes great
This is a simple and super easy recipe!! I was able to make about 34 cups worth of puree since I had a huge pumpkin
So easy. so good! never buying canned pumpkin again. It works with any pumpkin type although with some types you may want to let cool, strain and puree for a less watery consistency. I save the water until I finish just in case.
Did this as per the directions on the first time. I found the removal of the outer skin a little difficult to work with, but managed. On the second occasion I used a vegetable peeler and cut it into chucks. Using a roaster made this extremely easy and the cooking was a little more even.
I doubled the recipe since I had a 4 cups of seeds and it was amazing!! The one critical change I made was to boil the seeds for 10 minutes first before roasting. Roasting was about an hour and they are fabulous!!
I made this a couple days ago and I’m glad I decided to try someone’s suggestion about draining it first. I got about a cup of liquid off of the puree. I used cheesecloth and let it drain in the fridge overnight.
Used this for processing New England Pancake Pumpkin for use in pumpkin rolls.
needs to be cooked longer and I would recommend leaving the aluminum foil loose or poking holes in it to let more water evaporate. Aluminum still necessary to help keep the pumpkin from burning though
I used my carving pumpkins which works fine though they don’t have as much “meat”. They also took much longer in the oven- 2 hours. One pumpkin had said many be a half cup of water in the middle by accident and this one cooked much better, so I would advise putting some water in the cavity to help steam cook it!
My puree turned out perfect.
I love this recipe on how to make your own puree. So easy & yummy!
Two tricks….1- Scoop out of the pumpkin before it cools 2- Don’t use a blender; use a food processor. Start with 2 to 3 scoops then turn on the processor. Add 1 scoop at a time. Much easier than a blender!
I baked it an extra 30 mins becuase it was still to hard to spoon out without getting the peel Eventually i said screw it and since i have a pretty sucky blender i just smashed it with my tenderizer and picked the skin off it was alot easyer
Super easy! Toasted seeds as a bonus! 🙂
this is a very good recipe but to speed things up I just cut the pumpkin in smaller pieces and steamed it. Its much easier to scrape out and pure’e in the blender.
It was simple and just what I needed.
Great way to save the pumpkin from the garbage heap
Simple, easy, and tastes better then canned pumpkin puree. Will do again for sure.
Easy and simple.