SERVES: 1-2 SERVINGS

1. Pre-heat fan oven to 180°C.

2. Cut the pumpkin in half and scoop out all the seeds and fibres. 

3. Cut each half into four wedges and remove the skin, either using a vegetable peeler or a sharp knife.

4. Cut the flesh into cubes.

5. Place pumpkin cubes on a shallow baking tray, drizzle with oil and gently toss.

6. Place in the middle of the pre-heated oven and remove once tender and before browned.

7. Place the pumpkin in a food processor, add vanilla extract and half of the water. Blend. Add water until you achieve a smooth puree.

8. Allow to cool.

This sweet pumpkin puree can be used in several recipes and will last up to 3 days in the fridge or weeks in the freezer.

Our recipes work best with small, sweet pumpkins and squashes. We find larger pumpkins are better and look great as Halloween lanterns but tend not to be as full of flavour.

"Dorset Country Pumpkins’, Sweet Pumpkin Puree", was created and photographed by Alice Miller.