Pure canned pumpkin purée is a reliable standby for all fall cooking. But it’s easier than you think to make your own purée from scratch, which will lend a fuller, more rounded pumpkin flavor to all of your favorite holiday dishes.
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- 1 (2-lb.) sugar pumpkin, halved
- Vegetable oil, for drizzling
- Scoop out the seeds and discard or save for another use. Drizzle pumpkin flesh with vegetable oil. Bake the pumpkin, cut side down, on a baking sheet at 400° until soft, 1 hour. When cool enough to handle, scoop out the flesh and purée in a blender or food processor.