1pie pumpkinsugar pumpkin, butternut squash or red kuri squash (about 2 pounds or 1 kg)
Instructions
Heat the oven to 350°F (170°C). Cut the pumpkin or squash in half lengthwise and, using a spoon, scrape out the seeds and stringy bits. Lay the pumpkin halves on a baking sheet, cut side down (or up, it doesn’t matter). Roast the pumpkin in the oven for 40-60 minutes, depending on the size, until a fork can easily be stuck into thickest part.
Remove from the oven and allow the pumpkin to cool for about 1 hour, cut side up. Scrape the flesh from the skins and plop it into a food processor or blender. Puree until mixture is perfectly smooth. If it doesn’t puree easily, add 1 or 2 tablespoons of water.
Measure 2 cups (15 ounces or 450 g) puree for the pie and set aside.