Winter Squash: Pie Pumpkin ~ each Approximately 3 lbs

Averaging around 3 lbs per pumpkin. Variety is called Cinnamon Girl, with amazing eating qiality and sweet flavor. It's great for baking as well as in soups or risottos!  We also have a recipe below for making pureed pumpkin that can replace canned pumpkin in any recipe!

Pureed pumpkin recipe - adapted from The Pioneer Woman

Preheat the oven to 350°F

1. Carefully slice off stem and cut pumpkin in half and remove the seeds. You can save and clean these and roast them up for a snack! (pro tip - if you blanche the seeds, it makes a crispier snack!)

2. Place on a sheet tray face down and roast until fork tender - about 45 - 50 min

3. Remove from oven and let cool until you can easily handle it

4. Scoop out the soft inside from the skin and put into a food processor

5. Pulse until smooth. If the puree is too thick, you can add a few tablespoons of water; if it's too thin, strain using cheesecloth or a fine metal sieve

6. You can store in the fridge for up to 3 days or portion and freeze for later use

Enjoy!