Homemade Pumpkin Puree

pumpkins

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.

Ingredients:

  • 1 pumpkin or other hard winter squash
  • ½ C filtered water

Instructions:

  1. Preheat oven to 350.
  2. Cut a pumpkin or other winter squash in half.
  3. Remove all seeds and strings with a spoon or a tool specifically made for scraping pumpkins.
  4. 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).
  5. Place the pumpkin or squash facing down and skins up, on a cookie sheet with a rim, or use a cake pan.
  6. Pour about ½ Cup of water on the pan and place it in the oven.
  7. 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.
  8. 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.
  9. 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.

 

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