Homemade "Pumpkin" Puree
Serves 210 mins prep60 mins cook
The secret to awesome homemade pumpkin puree? Butternut squash instead of pumpkin! It only takes a few minutes of active time to make and it tastes SO much brighter and fresher than the canned stuff. Use this in any favorite pumpkin recipe!
0 servings
What you need
Instructions
3 Position a rack in the middle of the oven and preheat to 350ºF. 0 Use a large, sharp chef's knife to slice off the stem, then cut the squash in half lengthwise. Leave the seeds in for now (they’re easier to remove post-roasting). 1 Place the squash halves cut side down on a rimmed baking sheet lined with parchment paper (or rubbed with oil if not using parchment). Roast in the oven until very tender when pierced with a knife and collapsing slightly, 45 minutes to 1 hour (time will vary based on the size and type of squash used). 2 Turn the squash cut side up to release some steam and cool more quickly, then cool enough to handle, 30-60 minutes (or refrigerate for up to 2 days). 4 Use a large spoon to scoop out and discard the seeds and strings. Scoop out the squash flesh, discarding the skin. Puree the flesh in a food processor until smooth. Use in all your favorite pumpkin recipes! 5 The puree will keep, refrigerated airtight, for up to 1 week, or frozen for up to a year.View original recipe