Pumpkin Pureé

Pumpkin is a great source of vitamins, minerals, and fiber, and it makes a delicious addition to sweet and savory dishes! Small varieties, like sugar or pie pumpkins are great for roasting and making your own pureé to have on hand all autumn. Make sure to save the seeds and roast them separately––they make a great snack!

Ingredients:

Directions

• 1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
• 2. Cut your pumpkin in half and scrape out the seeds. (Save them to roast later for a healthy snack!)
• 3. Place the pumpkin halves cut-side down on the baking sheet. Roast until fork-tender, about 30-40 minutes.
• 4. Set up your Vidiem Mixer-Grinder by placing the large jar onto the motor base.
• 5. Scrape the pumpkin out of the skin, add to the jar, and secure the lid.
• 6.Pulse a few times, then pureé on speed 1 until smooth.

Yield: Varies, depending on the size of the pumpkin

Storage: Store in a container with a tight-fitting lid for up to 1 week, or freeze in freezer bags for up to 3 months.