Fall is in the air all around including loads of recipes calling for pumpkin puree. I have never liked the taste of canned pumpkin and I would not choose to purchase or use canned food with the exception of the occasional tuna and sardines. Making homemade pumpkin puree is way easier than it seems, since I am not the best at taking pictures during a cooking project, I found a great site that have pictures step by step here. She does it slightly different from me, but it still turns out the same 🙂
This can be done with pumpkins or any hard winter squash.
- 1 pumpkin or other hard winter squash
- ½ C filtered water
- Preheat oven to 350.
- Cut a pumpkin or other winter squash in half.
- Remove all seeds and strings with a spoon or a tool specifically made for scraping pumpkins.
- Cut each half into halves again so that you now have 4 pieces (you can keep it at 2 pieces if it is small or cut into more than 4 pieces if it is needed).
- Place the pumpkin or squash facing down and skins up, on a cookie sheet with a rim, or use a cake pan.
- Pour about ½ Cup of water on the pan and place it in the oven.
- Check after 45 minutes to see if the flesh is soft and mashes well. If it does, it’s done. If not, check on it every 5 minutes or so until done.
- When it’s done, take it out of the oven and let it cool about half way (it’s fine if it cools completely) before scraping out the flesh with a spoon and transferring to a food processor or blender.
- Blend it into a puree and you done.
You now have your puree; you can use it right away or store it in the fridge for about 5 days. You could also measure it in portions and put in zip-locks in the freezer – make sure you write the contents and date made. I have heard of people canning, but I have not tried it myself.