Get ahead of the carve, with this Pumpkin Puree recipe. Perfect for repurposing all those pumpkin bits and guts, perfect for home freezing, use to make soups, pies, even pumpkin bread! #Squashgoals
Pumpkin Puree to Keep the Goblins Away
Several cups (dependant on pumpkin size)
1 Pumpkin or winter squash of any kind
Blender or Food Processor
Pick a pumpkin or winter squash, wash the outside skin. Using a sharp chefs knife, cut it in half keep to one side of the stem.
Use a large spoon to scoop out the seeds and stringy guts from inside the pumpkin halves (save seeds to roast later).
Cut the top stem and bottom nub off the pumpkin, then halve again so that you have four quarters (If a very large pumpkin is being used you may need to cut it into sixths or eighths).
Place the pumpkin wedges cut side down on a baking tray and pour enough water on the sheet to just cover the bottom.
Place the baking tray in the oven on the middle rack and roast the pumpkin at 200 C degrees fan for 30-45 minutes. The length of time can depend on the size and thickness of the sliced pumpkin.
You will know the pumpkin is ready when a fork pierces the flesh with ease.
Remove the tray from the oven, drain the water, and let the pumpkin cool until it is easily handled.
Peel the skins off of the pumpkins (use a small knife to cut off any skin that doesn't peel easily).
Place the pumpkin flesh in a blender or food processor, then puree for 30 seconds to one minute, or until smooth and silky.
If the puree is not being used right away we recommend freezing whatever you don't think you'll use. Pumpkin puree is easily poured into freezer bags (best done in 1 cup increments) label, date, and freeze. This way the bags are flattened and easily stacked on top of each other, freezing in a thin layer quick to thaw and use.