HOMEMADE PUMPKIN PUREE

To make pumpkin puree for use in recipes, you first must cook the pumpkin meat. This can be done with a standard oven or a microwave oven. A 4 1/2 -pound pumpkin yields about 4 cups of puree.

OVEN METHOD:
Preheat oven to 350 degrees F.

Cut the pumpkin in half, remove seeds and fibers (save seeds for toasting). Place halves cut-side down on a slightly greased cooking sheet.

Bake for 30 to 90 minutes, depending on pumpkin's size, until tender. Let cool.

TO MAKE THE PUREE:
Drain off any liquid and scoop out tender pumpkin meat from skins. Puree the pulp in a food processor or blender, pulsing on and off until smooth. Or mash thoroughly with a potato masher or put through a food mill. Place the puree in a strainer and allow it to drain for at least 30 minutes.

Puree can be refrigerated (covered) for up to 2 days, or frozen (well-wrapped) for several months. The most convenient size container is 1/2 cup.

MICROWAVE METHOD:
Cut a pumpkin in half, and then cut the halves into 1-inch slices or 14-pound chunks. Peel if desired. Place, cut-side down, in a microwave-safe dish. Cover dish with its lid or vented heavy-duty plastic wrap.

Cook on high (100-percent power) for 15 minutes, or until the meat is fork tender, rearranging the pumpkin once. In general, allow 7 to 10 minutes microwaving time per pound. Let cool. Continue as above to make puree.

Source: Zucchini, Pumpkins, and Squash by Kathleen Stang