Pumpkin Puree

Ingredients

1.	Pre-heat oven to Gas Mark 4 / 180°C / 350°F
2.	Wash the outside of your pumpkin and pat dry
3.	Slice the stalk end, then cut in half
4.	Scoop out the seeds (keep the seeds for roasting), and quarter
5.	Place the pieces skin side up on a baking tray for 60 minutes until soft
6.	Allow to cool until they can be handled then use a spoon to scoop out the flesh. Scrape gently against the skin to get every last piece of flesh
7.	Put flesh in a blender or food processor and process until smooth
8.	Squeeze the mixture in a cheese cloth or muslin to remove excess water, then store in airtight food bags. The puree can be frozen until needed

If you are making a lot of puree, store in portions of 425g as this matches the size of the canned puree and will suit most recipes