Slow Roasted Pumpkin Puree
A recipe from Gwinnett County School Nutrition
Slow Roasting Pumpkin is the perfect way to make puree. Delicious, healthy and much better than canned. Prepare the puree in bulk for use in a variety of recipes.
Ingredients:
- 14 lbs Pumpkin, raw, whole
- As needed Pan Spray, vegetable
Steps:
- Remove sticker from pumpkins, if needed. Rinse under cool running water.
- Using serrated knife cut off the stem of the pumpkin.
- Cut the pumpkin in half and scoop out the seeds.
- Spray the flesh side of the pumpkin with pan spray and place facing flesh side down on parchment-lined baking sheets.
- Roast the pumpkin at 325°F for about 45 minutes or until the pumpkin is fork tender.
- Remove from the oven and scoop out the pumpkin, discarding skin.
- Blend the pumpkin in the food processor or VCM until smooth.
- Spread puree on sheet trays and cool in the walk-in on the top shelves at the back of the cooler.
- Store wrapped, labeled, and dated in the cooler for use.
Cook to 165°F or higher for 15 seconds.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Make the puree in bulk and freeze in measurements needed for production once properly cooled, wrapped, and dated. Completely thaw before use.
Recipe Details
Harvest of The Month
HACCP Category:
Process #3 (Complex)
Yield:
4 quarts puree
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 104 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | < 1 | g |
| Sodium: | 4 | mg |
Additional Recipe Photographs
Raw pumpkins cut in half with seeds removed.
Raw pumpkins ready to be roasted.
