Homemade Pumpkin Puree
Servings: 8
Calories: 44kcal
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.
Check out www.kowalskimountain.com for more delicious recipes!
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.
Nutrition
Calories: 44kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14472IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg
