This recipe is provided by Alison Saylor for those who purchase sugar pumpkins at the club's annual Pumpkins on the Common fundraiser.
- Using a sharp chef's knife, cut out the stem and bottom spot of a sugar pumpkin. Cut in half and remove seeds and fibers. Slice into wedges.
- Place in a covered roasting pan (aluminum foil is fine) with a half-inch of water in the bottom. Cook for an hour at 350 degrees until nice and soft.
- Cool, then scoop pumpkin meat from skin and place in a colander. Press out liquid, then process in food processor til smooth.
- Put 2 cups of pumpkin into individual Ziplock freezer bags and freeze until needed.