Are you, like me, still craving pumpkin everything?
With those leftover pumpkins you can make a pumpkin puree from scratch that can be used in your favourite recipes.
I had a couple of pumpkins and then Zero Exeter dropped off a couple for me to use too.
Heat the oven to 200°C
Wash and dry the pumpkins (or squashes work too).
Smaller pumpkins: make a few incisions in the skin and pop onto a baking tray.
Larger pumpkins: cut in two and place cut side down on a baking tray.
Bake for between 45 – 60 mins.
Leave to cool.
Cut in half (if not already halved), scoop out seeds (you can keep them to roast with salt and oil for a delicious snack).
Scoop flesh in to a bowl. I mash the flesh but if your pumpkin or squash was stringy, you may want to blitz in a food processor.
The puree keeps in the fridge for 1 week or in the freezer for up to 12 months.
Use in your favourite pumpkin recipes!