Sunday, November 25, 2007

Barbara Gerhardt's Sugar Pumpkin Purée

Cut sugar pumpkin in half, scoop out the seeds, place on a rack over water in a roasting pan, cover with foil, and roast at 350º until soft, about 90 minutes. Scoop out flesh and purée in a food-processor until smooth. Use in place of canned pumpkin purée. One 2-1/2 pound sugar pumpkin will yield about 16 ounces of purée. Can be frozen for future use.

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