Fresh Pumpkin Puree2018-01-15
Preheat oven to 400°F. Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled. Discard any liquid that may have accumulated and scoop out pumpkin flesh, then puree pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain puree, chilled, its surface covered with plastic wrap, 8 hours or overnight.