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Homemade Pumpkin Puree

Name: Homemade Pumpkin Puree
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 pumpkin or large squash ((sugar pie pumpkin, butternut, buttercup or kabocha squash)); Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.

Learn how to make delicious pumpkin puree at home! Stir it into oatmeal or risotto, or use it for all your fall baking recipes.

50 min total 10 min prep 40 min cook

Ingredients

1 pumpkin or large squash ((sugar pie pumpkin, butternut, buttercup or kabocha squash))
Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.

Instructions

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1 Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet.
2 Roast for 40 to 60 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour. Use your hands to peel the flesh from the skin and place in a food processor. Puree until smooth, letting your food processor run for about a minute, stopping to scrape down the sides as needed. If your puree is more watery than the texture of canned pumpkin, strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.
3 Chill until ready to use.

cooking component

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Homemade Pumpkin Puree

Ingredients

Instructions

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