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Homemade pumpkin puree is very simple to make. It's perfect for pumpkin bread, pies or soups. To prepare it, I love using butternut squash. It brings out the sweetness while baking, thanks to which I can add less sugar in the process. It's also light, so it allows bread and pies to grow :)
About 2 kgs (4-5 pounds) of pumpkins (butternut squash)
1. Heat oven up to 400F
2. Prepare baking form and lay out parchment paper on top of it.
3. Wash the pumpkin, slice it into quarters, remove the seeds and put it into the baking form.
4. Place into the oven once it’s heated up and bake for about 50-60 minutes, to the moment where the pumpkin has a slightly crispy outside layer and is super soft inside.
5. Once the pumpkin is fully baked, take it out of the oven and set it aside to cool it off.
6. Peel the skin off the cooled pumpkin, put the soft flesh into a food processor and gently blend till it has a smooth, creamy texture. If the pumpkin is too dry, you can add 2-3 Tbs of water to get the perfect moist consistency.
• I usually bake the squash the night before or in the very morning so that it has time to cool off before I turn it into puree.
• You can freeze unused parts of the puree, after diving the portions into either half or full cups. They’re perfect for the next time you bake.
• I lay out the discarded seeds on a plate and let them dry out for about a day. Once the seeds are fully dried, you can place them in a jar for snacking later. Here at home, they disappear faster than they can dry.
• I highly recommend using organic products for this recipe.