In my farm box I was given two sugar pumpkins. My face was sorta like this:
Everyone (on pinterest) says pumpkin puree is “so easy! there’s no reason to buy canned!” But I have never believed this fallacy. Even if it WAS easy, it cannot possibly be easier than getting out a can opener and opening a can of pumpkin puree.
I ALMOST stand corrected. Turns out, you can roast pumpkins IN THE PUMPKIN. Meaning you don’t have to do any work: just put the pumpkin in the oven for 1.5 hours.
Remove the pumpkin, let it cool for a bit, and the skin peels right off and the seeds ball up in the middle and you have pumpkin flesh ready for the eating.
To get puree you have to use a food processor, but you could also use as is. Preferably in this pumpkin chicken curry.
And yes, it tastes better.