Very easy to make, it's perfect for all the baking recipes. You can follow the instructions whether you use pumpkin or squash.
- 1 whole pumpkin or butternut squash
- 1 piece aluminum paper, optional
- Preheat oven to 350°F/180°C
- Wash and scrub the pumpkin or squash, and put it in a baking sheet. You can line it with aluminum paper for easier cleaning afterward.
- Baking it: it takes a while, at least an hour, sometimes half an hour more (it depends on the size and type of pumpkin) until it can be very easily pierced with a knife. The inside should be very soft.
- Remove from the oven and cut it in half.
- Remove the pulp with a spoon and put it in the bowl of the food processor.
- Processing: process until it's creamy. It will still be very wet, that is fine.
- Transfer to a colander set atop a bowl. You can add a cheesecloth before adding the pulp.
- Draining: let the pumpkin pulp drain until the puree is thick. It will take a while.
- Transfer the thick puree to a sealed container and keep refrigerated until ready to use. It keeps for several days.
- You can also steam it until very soft and mash it. Just the pumpkin, peeled and cut into pieces. No salt or any other ingredient. I do this sometimes when I buy already cut squash or pumpkin, but it takes longer to drain. I use a steamer or a 2-piece pasta cooking pot, one that has a steamer incorporated, with an inch of water in the bottom.
- Or you can boil it (no salt) and then mash it, but it retains too much water and it's not ideal for baking. Even after you drain it, it will have lost flavor.
- You can freeze it, but I don't recommend it much as you will have to drain it again when you defrost. If you're up to that step, by all means, make a large batch and freeze it.
Keywords: pumpkin puree