The farmers market has been full of pumpkins and other winter squash recently and I have been wanting to do something with them. A few of the recipes on my “to try” list called for pumpkin puree and although the canned stuff is convenient I wanted to try making my own pumpkin puree. It turns out that making your own pumpkin puree is really easy. You simply cut the pumpkin in half, scoop out the seeds and roast it in the oven until it is soft enough to mash or puree.
Note: You can also puree other winter squash such as butternut squash in the same way.
Note: Make sure you save your seeds to make toasted pumpkin seeds with.
Update: After experimenting a bit, it turns out that pumpkin puree freezes well so I will be making a lot of pumpkin puree while the pumpkins are in season and freezing it for use later on.
- 1 pumpkin
- Cut the pumpkin in half.
- Scoop out the seeds and stringy bits.
- Place the halves face down on a baking sheet.
- Bake the pumpkin in a 400F/200C oven until soft, about 30-90 minutes depending on how thick the pumpkin is.
- Scoop the flesh from the pumpkin and mash with a fork.
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