Making pumpkin puree from scratch might sound fancy, but it’s actually super simple. All you need is 1 pumpkin and about 45 ...

Depending on the kind of pumpkins you choose, you can roast the whole pumpkin to make homemade pumpkin puree for your ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

5. Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast. 6. Remove from the tray and allow the tray to cool. 7. Scoop the flesh of pumpkin into a saucepan. Add ...

Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and ...

Or roast thick slices and serve with a chunky tomato sauce. Sweet dishes need not be limited to pumpkin pie. Stir puréed pumpkin into a cheesecake filling for a less sickly take on this decadent ...

Soup is my go-to usually if I have a pumpkin to cook ... With smaller buttercup pumpkins, I like to leave the skin on and roast it sliced quite thin. This gives a crisp edge, and it's a great ...

roast 1kg of pumpkin with a little sea salt at 180C until very soft and lightly browned. This recipes uses a 26cm diameter, 3-4cm deep, fluted pie/quiche tin. If your tin is slightly bigger ...