- 1 2-3 lb. pumpkin
- 1 Tbsp coconut or avocado oil
- 1 pinch sea salt
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings. Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin. Remove pan from oven, let the pumpkin cool for 10 minutes, then scoop out and use. If turning into purée, scoop pumpkin into a high-speed blender or food processor and blend until creamy and smooth. If it has trouble blending, add a little water. Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month.