If baking is your thing, you probably have made some delicious treats with pumpkin puree. But did you know that it is super easy to roast and puree a sugar gourd at home? We will teach you how!
If you usually use canned pumpkin instead of roasting one, we understand. Canned pumpkin is more convenient ̵
However, if you have some time to make beautiful maple pumpkin bread pudding or pumpkin chocolate cookies, we have you covered.  Let us go step by step through the process of roasting and mashing your own pumpkin.
Canned versus roasted
So what is the difference between canned pumpkin and fresh pumpkin? Like most canned versus new debates, there are many differences, in color, texture and, of course, taste. Let's split it up.
You will immediately notice a difference in color and texture. Canned pumpkin is a much darker, deeper shade of orange, while the freshly pureed pumpkin is a subtle orange-yellow.
Fresh pumpkin has a brighter, earthy appearance, no additives to change the taste, and a soft, creamy texture. Canned pumpkin has a much deeper taste (that stands out in recipes) and a heavy, thick consistency.
So, whether you decide to use the handy canned product, or spend some time toasting and mashing your own, the choice is yours.
How to select the perfect pumpkin
Before you notice that you are staring at a heap of pumpkins in all shapes and sizes, some essential tips treat to choose the best that fits your baking needs.
A pie pumpkin is also called a sugar pumpkin, and it is much smaller than the type you buy to cut a jack-o & # 39; lantern. You can find sugar pumpkins in the supermarket or at the market of your local farmer.
They are small, round and sweeter than larger pumpkins. They are also full of meaty meat, which is of course great for cooking.
Roasting a sugar squash
If you've ever cut it to length, and scooped the seeds out to oven, you already have the skills to cook pumpkin. If you have no idea what we are talking about, follow the steps and images below.
First preheat your oven to 375 degrees and line a baking tray with some baking paper
Cut your pumpkin in half lengthwise. Use a large spoon to scrape out all fibrous pulp and seeds. Save the seeds if you want to roast them and season them later.
Sprinkle 1 tbsp. oil on each side of your pumpkin. You can use avocado, coconut or extra virgin olive oil. Also sprinkle a little kosher salt on it.
Place your pumpkins with the cutting edge down on the counter and then poke holes in the outer skin – this allows steam to escape while they bake.
Bake your pumpkin for about 45 minutes or until you can easily pierce the skin with a fork. At that time it is soft and ready for use. Let it cool for at least 15 minutes before handling.
How to puree roasted pumpkin
If you want to turn this sweet treat into a puree, you need a blender, a food processor or a Nutri-fillet.  When your pumpkin is completely cool, scoop the pumpkin into your blender. Feel free to add a few tablespoons of water if it does not go well together.
Blend until it is a smooth, downy consistency. Use this for your next all-natural pumpkin pie or other pumpkin goody.
How to convert a measurement
Recipes usually require a 15 oz. can of pumpkin puree. To use freshly roasted pumpkin puree instead, you can convert the measurement.
One cup is eight ounces, so a 15 oz. can is only 1 oz. (about 2 tablespoons.) short of two cups. So add 1 cup of pumpkin puree and then remove 2 tbsp. from the second cup before adding it to the bowl.