Making your homemade puree is simple and far more delicious than anything you will get out of a can. It is also a wonderful way to use up all the gorgeous squashes at the farmers market. Red kabocha, sugar pumpkins and honey nut squash are my favorites to roast. Easily whipped up to have on hand for your fall baking needs-store in the fridge or freeze for later.
How to use puree
add to muffins and quickbreads
add to pancakes, waffles or cookies
add a tablespoon to lattes
freeze in ice cube trays to add to smoothies
add to meatballs (Fallon’s butternut beef from Batch are a family fav)
Homemade Pumpkin and Squash Puree
Description
Making your homemade puree is simple and far more delicious than anything you will get out of a can. It is also a wonderful way to use up all the gorgeous squashes at the farmers market. Red kabocha, sugar pumpkins and honey nut squash are my favorites to roast. Easily whipped up to have on hand for your fall baking needs-store in the fridge or freeze for later.
Ingredients
1 sugar pumpkin, kabocha, honey nut or butternut squash
Instructions
- Preheat the oven to 400. Wash and cut the squash in half and place cut side down on a parchment lined baking sheet. Bake for 45-1 hour until soft and easily pieced with a fork. Remove from the oven and allow to cool. Scrape out the seeds and transfer the flesh to a food processor. Blend until smooth.
- Pumpkins and butternut squash hold a lot of water so after blending transfer the puree to a mesh strainer placed over a bowl pressing on the puree with a spatula until the liquid releases. I skip this step for kabocha squash.
- The puree will keep in the fridge for 4-5 days or can be frozen.
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