Homemade Pumpkin Purée
Prep Time
Cook Time
Total Time
Author: Pemberley Cup & Cakes by Rosa
Type of recipe: Base Recipes
Cuisine: American
Yield: 1 cup (245 g)
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
- 7½ oz (500 g) butternut squash or sweet pumpkin
- 1 cup (240 ml) water
Method
- Preheat oven (electric) to 390º F (200ºC).
- Using a large, sharp knife, cut the pumpkin in half (its skin is quite tough). Remove seeds and stringy fibers with a spoon and cut the pumpkin halves into medium size pieces.
- Place the pumpkin pieces, cut side down, in a roasting pan or a rimmed baking sheet and add 1 cup of water.
- Add 1 cup (240 ml) water and bake for 35-45 minutes until it is fork-tender.
- Remove the pumpkin pieces from the oven and let cool completely.
- Once cooled, scoop out the pumpkin pulp, place it in a large bowl and puree with a hand held blender (you can also use a food processor) until smooth.
- Pumpkin pulp holds a lot of moisture, so transfer it to a lined sieve or fine mesh strainer with some paper towels, a coffee filter, or a cheesecloth and set it over a deep bowl. Let drain for about 2 hours, stirring occasionally. This process is vital, as any extra moisture could ruin your recipe.
- And now it is ready to use.It keeps refrigerated in an airtight container for up to one week.
Notes
- Don't even think about discarding the pumpkin seeds; you can roast them or use them in other recipes.
- In case you ended up with some extra purée, you may like to know that it freezes really well for up to 3 months if kept in an airtight container. The best way to freeze your pumpkin purée leftovers is to store it into individual portions (1 - ½ cupfuls) so that you can use it as you need it without defrosting the whole lot.
- To defrost, simply place your frozen purée in the fridge overnight (the same applies to the store-bought version), but you should use it at room temperature.
- In case you ended up with some extra purée, you may like to know that it freezes really well for up to 3 months if kept in an airtight container. The best way to freeze your pumpkin purée leftovers is to store it into individual portions (1 - ½ cupfuls) so that you can use it as you need it without defrosting the whole lot.
- To defrost, simply place your frozen purée in the fridge overnight (the same applies to the store-bought version), but you should use it at room temperature.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2014/08/12/homemade-pumpkin-puree/