Homemade Pumpkin Puree
Homemade pumpkin puree is EASY! Once you try it, you will never go back to that stuff in the can. These instructions can be used for any winter squash: buttercup squash, butternut squash, kabocha or spaghetti squash.
Ingredients
- Fresh Sugar Pumpkin (or any pumpkin or winter squash of your choice.)
- Oil of your choice, I prefer olive or avocado oil
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Wash fresh pumpkin.
- Depending on the size of the pumpkin, cut in half or slices.
- Line a baking sheet with parchment paper (optional).
- Drizzle 1 to 2 tablespoons of oil on the baking sheet.
- Place the pumpkin, cut side down on the prepared tray. If you have cut the pumpkin into slice, cut side up or down is fine.
- Bake pumpkin for 45 minutes to one hour. This will vary based on the size of your pumpkin.
- Check for doneness by piercing the pumpkin with a fork. Its done when the pumpkin is soft and easy to pierce. If the pumpkin halves are different in size, check both, as a larger one may take longer.
- Remove from oven and allow to cool.
- Once cool to touch, scoop out the pumpkin puree.
- Mash any clumps of pumpkin puree with a potato masher or spoon. For extra smooth texture, run through a food processor (optional)
- Homemade pumpkin puree can be stored in an airtight container for 5 to 7 days in the refrigerator. Otherwise package in useable portions and freeze.
Notes
Some winter squash are very hard, you can bake them whole and remove seeds after.
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