- Preheat your oven to 350°F.
2. Cut the pumpkins in half and remove all the insides, especially the seeds.
3. Drizzle Olitalia Extra Virgin Olive Oil onto the flesh side of the pumpkin halves. Then sprinkle on salt, pepper, thyme leaves, sage leaves, ground cinnamon, and ground nutmeg.
4. Place the pumpkins face down on a sheet pan lined with parchment paper. Using a fork, pierce the outer shell of the pumpkin to prevent it from bursting in the oven.
5. Cook in the oven for 45-50 minutes, or until fork-tender. Allow the pumpkins to cool.
6. Using a spoon, scoop out the flesh from the pumpkins and place it in a food processor. Blend until smooth, adding water as needed to reach your desired consistency.
7. Transfer the puree to a container and store it in the fridge for up to one week.
Notes:
- Reserve seeds to roast for topping any dish
Meet the chef
Meet the chef
