(Norsk oppskrift finner du her: Gresskar puré)
I know a lot of Americans use the canned pumpkin purée, and save themselves for some work with making it from scratch. But here in Denmark, such things as pumpkin purée is imported in only a small scale, as it is only the American expats who buys it. Meaning – it is extremely expensive for a measly can of pumpkin.
Up until Halloween the stores are overflowing with all kinds of fresh pumpkins, and they are dirt cheap. So I bought 4 Hokkaido pumpkins, stuck ‘em in the oven and made my own puré to freeze. Now I have a small frozen stockpile of goodies to put in my soups, baked goods and pies. AND, the work is already done!
Now, this is dead simple:
Cut a medium sugar pumpkin or Hokkaido I half. Scrape out the insides (the treads and the seeds and the stuff holding it together). You might want to keeps the seeds to roast, if not – discard.
On a lined baking sheet, place the halves cut side down and bake at 175°C for an hour to an hour and a half. Check if you can easily pierce them with a fork – that is when they are done.
Let them cool and scoop out the pulp.
As before mentioned, I bought 4 pumpkins, and they yielded 8 bags of 400 g puree for my freezer. Now that is a lot of pie!
Just thaw the bag of puree up in the fridge overnight and you are good to go!