Pumpkin purée

Method

1. Preheat oven to 180°C/gas mark 4. Choose a medium-sized pumpkin - not one of the monsters - and cut it, carefully, in half. Remove the pulp and seeds (bake these separately) and brush the cut side with a little oil.

2. Line a baking sheet with greaseproof paper, place the pumpkin cut side down and roast for 45 minutes to 1 hour or until the pumpkin is tender to the point of a knife.

3. Peel off the skin, scoop the flesh into a food processor and pulse until smooth. Freeze purée in 425g bags as that’s the amount most often called for in a recipe. 
   
   Photo by Olya Kobruseva from Pexels.