Pumpkin Puree with Pumpkin Seeds

Pumpkin Puree with Pumpkin Seeds
#healthy #recipe #pumpkin #shorts

Ingredients
1 small baking pumpkin, 4 to 6 pounds
Fine sea salt, optional
Pumkin seeds for garnish

Instruction
Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
Clean the pumpkin by rinsing it and patting it dry.
Cut the squash from stem to stern, but avoid cutting through the stem (it's too tough).
Simply pull each piece apart once you've cut through the pumpkin.
This is done in two stages. Cut one side of the pumpkin from the stem to the bottom.
Remove the knife, turn the pumpkin to the other side, and repeat.
Place the knife down and pull the pumpkin halves apart once a slit has been made down both halves.
Remove the seeds and the majority of the stringy parts with a spoon. Season the insides of the pumpkin halves lightly with salt before placing cut-side-down on the baking sheet.
Bake for 45 to 60 minutes, or until the pumpkin can be easily pierced with a knife in many places and the flesh is peeling away from the skin.
Cool until you can safely handle the halves, then scoop out the mushy flesh into a food processor – you may need to do this in two batches depending on the size of the pumpkin. Process for 3 to 5 minutes, or until very smooth.

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