Fresh Pumpkin Puree
- 8 mini pumpkins
- 1 1/2 tablespoons unsalted butter, melted
- Slice off the stem end of the pumpkins 1/2 inch from the top, reserving it.
- Scrape out the seeds and the membranes, reserving the seeds for toasting if desired.
- Brush the inside of the pumpkins with the butter.
- Top the pumpkins with the reserved stem ends, bake them in a shallow baking pan in the middle of a preheated 375 degree oven for 1 1/2 hours, or until the pulp is tender, and let them cool in the pan until they can be handled.
- Discard any liquid that may have accumulated in the pumpkins, scoop out the pulp, and in a blender pure it in batches, transferring it as it is pured to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl.
- Cover the surface of the pure with plastic wrap and let the pure drain, chilled, overnight
pumpkins, unsalted butter
Taken from www.foodnetwork.com/recipes/fresh-pumpkin-puree.html (may not work)