Pumpkin puree forms the basis of many of my recipes. Up until few years ago, I really only used it in Thanksgiving dishes and for Christmas recipes, but these days I add it to just about everything like my almond-pumpkin bread, spicy pumpkin smoothie, pumpkin muffins and my pumpkin-spice granola. It adds a surprisingly sweet flavor and is super easy to make. It’s definitely worth a try!
The pumpkin puree will keep for up to a week in an airtight container in the fridge. Oh yeah, and it can also be frozen (for up to three months) so that you always have some pumpkin puree on hand.
30 - 40 min.
approx. 300 g
1 week in an airtight container in the fridge (or 3 months in the freezer)
Food processor / blender
1 pumpkin or butternut squash (approx. 2-3 kg)
Preheat the oven to 200°C. Chop the pumpkin into small pieces, removing the seeds and stringy bits. Cut it into 2 pieces and put it on the baking sheet. Roast the pumpkin in the oven for about 35-40 minutes or until soft – you can test this using a fork. Allow the pumpkin to cool and then remove the skin from the pieces with hands or knife. Transfer the peeled pumpkin pieces to the blender or food processor and puree until smooth. Is your puree looking a bit dry? Add a couple of tablespoons of water, starting with one tablespoon at a time. Spoon the puree into a bowl, stir well and voilà!
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