Slow Roasted Pumpkin Puree Recipe

• Pre-heat oven to 350F
• Line a cookie sheet or 2 with parchment paper

1. Wash your pumpkin.
2. Using a sharp knife slice in half or quarters and remove the seeds.
3. Slice again in strips and then into cubes.
4. Arrange the cubes in a single layer on the prepared cookie sheet.
5. Bake in the pre-heated oven for about 30-45 minutes. The cooking time will depend on the type of pumpkin used and the size of the cubes.
6. The pumpkin is cooked when the pulp is soft and fork tender.
7. Allow the pumpkin to cool completely.
8. Roasted pumpkin is now ready to mash it with a fork or ricer for a coarser puree or puree it in a blender or food processor if you want it smoother texture for pies and pancakes.
9. This puree is good in the refrigerator for 7 days or can be packed up to freeze up to 4 months.