Homemade Pumpkin Puree
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(11)
Ingredients
varies
- 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.
How would you rate this recipe?
Preparation
Step 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.
Step 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.
Step 3
Chill until ready to use.
Step 4
Save recipe for the next time?
Chef's notes
The texture will vary depending on the type of pumpkin or squash you use.
Refrigerate any leftovers for later. They can also be stored in the freezer for up to a month.
