1 Veggie Box pie pumpkin Fine sea salt, optional

Preheat the oven to 400°F (204°C). Line a baking sheet
with parchment paper. Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the
bottom of the pumpkin, but don’t try to cut through the
stem (it’s too hard). Remove the knife, rotate the
pumpkin to the opposite side, then do the same. When
there is a slit down both halves of the pumpkin, put
down the knife and pull the halves apart. They should
separate at the stem. Scoop out the seeds and most of
the stringy bits. Lightly season the inside of the pumpkin
halves with salt, then place cut side down onto the
baking sheet. Bake until the pumpkin until the pumpkin is easily
pierced with a knife in several places, and the flesh pulls
away from the skin, 45 to 60 minutes. Cool until you can safely handle the halves, then scoop
the soft flesh into a food processor. Depending on your
pumpkin size, you may need to do this in two batches.
Process until very smooth, 3 to 5 minutes. Use in the
Pumpkin Waffles recipe on this newsletter, or in the
recipe of your choosing!