pumpkin puree

A large, thick-skinned winter squash (*Cucurbita pepo*) prized for its sweet, earthy flesh and edible seeds. While large field pumpkins are bred for carving, smaller "sugar" or "pie" pumpkins have dense, less watery flesh ideal for roasting, pureeing, and baking. **Selection & Storage:** For cooking, select small pie pumpkins that feel dense and heavy with hard, unblemished rinds and an intact stem. Store whole in a cool, dark, dry place for several months.