Making your own pumpkin pure at home is a no brainier. Having a chance to store something inside your home with no preservatives, sounds pretty awesome to me. I used this puree to make some of my grandmas – kasha.
Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium. It also helps prevent arterosclerosis or hardening of the arteries, which can lead to strokes and/or heart attacks. Source: Peggy Trowbridge Filippone, About.com guide.
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- Preheat oven to 300F. Slice pumpkin into 4 pieces, my pumpking was pretty small so you can slice it into more pieces.
- Bake for about 20 minutes, until you see pumpkin get soft. Skin will peel easily and excess pulp you can remove with a fork on the inside.
- Mush pumpkin with potato musher until you get even consistency. Use hand mixer, blend baked pumpkin until you get a puree. If you have a food processor you can blend it all inside the processor.
- Pumpkin can be stored in a freezer inside a plastic bag or a plastic box for several months. No preserves needed.