Homemade Pumpkin Puree
Forget canned pumpkin, here's how to make your own pumpkin puree at home from actual pumpkins (and a hack for when you don't have pumpkins!)
Equipment
- 1 Sharp Knife
- 1 Spoon
- 2-3 baking trays depending on how big your pumpkin is
- 1 steamer optional instead of baking
- 1 food processor or hand blender
Ingredients
- 1 whole or carved pumpkin or butternut squash
Instructions
- Begin by preparing the pumpkin or butternut squash by slicing it in half, avoiding the stem that can be difficult to cut through. Remove the stringy bits inside and the seeds with a spoon. Slice the pumpkin or butternut squash into large wedges and cut them in half
Baking
- To bake the pumpkin or butternut squash, place the cut gourds flesh side down onto lined baking trays.
- Bake at 170°c (340°f) or 160°c (320°f) if fan assisted for 20-30 minutes until the flesh is soft.
- To check if it is cooked, poke the flesh with a knife, if it is soft and cuts easily, it is ready.
- Allow to cool slightly before peeling the skin of each piece. Place into a food processor or a bowl, if using a hand blender, and puree until smooth.
- Allow to cool and place into airtight containers. The puree can be kept in the fridge for up to 5 days or frozen for 6 months.
Steaming
- To steam the gourds, place the prepared chunks into the top part of the steamer. Steam for 20-30 minutes until the flesh has sotftened. To check if it is cooked, poke the flesh with a knife, if it is soft and cuts easily, it is ready.
- Allow to cool slightly before peeling the skin of each piece. Place into a food processor or a bowl, if using a hand blender, and puree until smooth.
- Allow to cool and place into airtight containers. The puree can be kept in the fridge for up to 5 days or frozen for 6 months.