Roasted Pumpkin Puree
  • 1 gourd of your choosing
  • ⅓ cup extra virgin olive oil (not going to use all of it)
  1. Preheat an oven to 350F
  2. Split in half or for larger gourds quarters
  3. Remove strings and seeds Seeds can be roasted separately for snacking or garnish
  4. rub the inside of the gourd with the olive oil
  5. place cut side down on a parchment paper lined jelly roll pan
  6. place in oven and cook for 30 to 40 minutes until a fork easily pierces the shell. Longer for larger gourds.
  7. scrape the flesh away from the shell
  8. discard the shell
  9. mash the flesh into a puree with a potato masher.
Recipe by In the Kitchen with the Old Salty Dog at