The secret to awesome homemade pumpkin puree? Butternut squash instead of pumpkin! It only takes a few minutes of active time to make and it tastes SO much brighter and fresher than the canned stuff. Use this in any favorite pumpkin recipe!
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour
Cooling Time: 1 hourhour
Total: 2 hourshours10 minutesminutes
Servings: 2cups
Ingredients
1medium-sized butternut squash (2 pounds will yield about 2 cups of puree, or the equivalent of 1 can)*
Instructions
Position a rack in the middle of the oven and preheat to 350ºF.
Use a large, sharp chef's knife to slice off the stem, then cut the squash in half lengthwise. Leave the seeds in for now (they’re easier to remove post-roasting).
Place the squash halves cut side down on a rimmed baking sheet lined with parchment paper (or rubbed with oil if not using parchment). Roast in the oven until very tender when pierced with a knife and collapsing slightly, 45 minutes to 1 hour (time will vary based on the size and type of squash used).
Turn the squash cut side up to release some steam and cool more quickly, then cool enough to handle, 30-60 minutes (or refrigerate for up to 2 days).
Use a large spoon to scoop out and discard the seeds and strings. Scoop out the squash flesh, discarding the skin. Puree the flesh in a food processor until smooth. Use in all your favorite pumpkin recipes!
The puree will keep, refrigerated airtight, for up to 1 week, or frozen for up to a year.
Notes
*Feel free to try other winter squash such as kabocha, carnival, red kuri, honeynut, or buttercup. Storage: For ease, measure or weigh out 15 ounce portions into pint-sized storage containers and you'll have the equivalent of a can of pumpkin to handily defrost and use in recipes.Troubleshooting: If your squash puree turns out watery, place it in a fine mesh strainer set over a bowl and allow to drain off excess moisture, 30-60 minutes.