Roasted Pumpkin Puree
Ingredients
1 pumpkin
1Lb- ricotta cheese
1/4 C- heavy cream
1/8 C - molasses
2Tbs kosher Salt
- Tools
Measuring utensils
Food Processor
Rubber Spatula
Knife
Cutting Board
Method
- Roast pumpkins (halved and seeded) in a 350-degree oven until tender.
- Allow pumpkins to cool and remove and discard the skin.
- In a food processor, combine the ricotta cheese and the pumpkin, puree’ until they meld.
- Now, with the processor running slowly add the heavy cream, then the molasses and the salt at the very end.