Eating local, in-season pumpkin offers fresher, more nutrient-dense produce. Pumpkins harvested at their peak provide higher levels of vitamins and fiber, which boost immunity and improve digestion. The rich flavor of freshly picked pumpkins enhances baked goods and meals, making them more enjoyable. By buying locally, you support farmers in your community while reducing the environmental impact of long-distance food transportation. Plus, in-season produce is often more affordable, making it a smart choice for both your health and budget.
Ingredients:
- 1 small sugar pumpkin/ pie pumpkin (about 2-3 lbs)
- Olive oil (optional)
Instructions:
1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare the Pumpkin: Cut the pumpkin in half and scoop out the seeds and stringy bits. (Save the seeds for roasting later if you like!)
3. Roast: Lightly brush the cut sides with olive oil (optional) and place them face down on a baking sheet lined with parchment paper or foil. Roast for 35-45 minutes, or until the flesh is soft and easily pierced with a fork.
4. Cool & Scoop: Let the pumpkin cool for about 10 minutes, then scoop the flesh out of the skin.
5. Puree: Place the cooked pumpkin in a blender or food processor and blend until smooth. If it's too thick, you can add a tablespoon of water to help it blend smoothly.
Ready for Baking: Your pumpkin puree is now ready to use in pies, breads, and other recipes! You can store any extra in the fridge for up to a week or freeze for later use.