Homemade Pumpkin Purée
Homemade pumpkin (or other winter squash) purée
| Prep Time |
| 5minute |
| Cook Time |
| 45 – 60minute |
|
|
Ingredients
Instructions
- Wash the squash to remove any dirt. Preheat the oven to 400°F | 204°C. On a sheet tray lined with a Silicone Baking Mat
or parchment paper, cut the squash in half and scoop out the seeds using an ice cream scoop or large spoon. Lightly rub the cut surface and flesh with vegetable oil, seasoning with a light sprinkle of salt, and roast the gourd until the flesh is fork tender, about 45 – 60 minutes, depending on thickness.
- Let the squash cool, and scoop the flesh from the skin. Place the flesh into a food processor or blender and pulse until smooth. Use what is needed for the recipe and portion the rest into 2-cup freezer bags, removing as much air as possible (to lessen the chance of freezer burn). If you have a food vacuum solution, vacuum seal on high. Press the pumpkin into all the corners and make as flat as possible. Label the bag with the date and place in the freezer. Use within 6 months.
or parchment paper, cut the squash in half and scoop out the seeds using an ice cream scoop or large spoon. Lightly rub the cut surface and flesh with vegetable oil, seasoning with a light sprinkle of salt, and roast the gourd until the flesh is fork tender, about 45 – 60 minutes, depending on thickness.
Recipe Notes
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