- 1 Pumpkin2-4 lbs, sugar pie pumpkin, butternut, buttercup, or red kuri squash
- 1 tbsp Olive oil
Baked Pumpkin Puree
If your recipe starts with pumpkin puree, you might be tempted to reach for a canned variety. But, did you know that you can easily make Baked Pumpkin Puree from scratch? Here’s how to do it.
Start by preheating the oven to 350 °F. Meanwhile, cut off the stem and top of your pumpkin. Next, cut the pumpkin in half. Use a scoop to remove the seeds and stringy core. If desired, save the seeds for roasting. Brush the pumpkin halves all over with a little olive oil. Arrange the pumpkin halves on a parchment-lined baking sheet cut-side up. Roast until the pumpkin is fork-tender, about 45 minutes. Remove from the oven and let cool. Once cool, peel off the skin and purée the flesh until smooth. This easy recipe isn’t solely for pumpkin. So you could swap in butternut, buttercup, honeynut, or red kuri squash with equally wonderful results. Use the pumpkin puree immediately or transfer it to freezer bags in 1-cup portions. Store in the freezer for up to 8 months. Thaw in the refrigerator overnight before using.
To make the Baked Pumpkin Puree, you will need the following ingredients:
Steps to make Baked Pumpkin Puree
1 | Preheat oven | |
Preheat your oven to 350 °F. | ||
2 | Prepare pumpkin | 4 |
Slice off the top of the pumpkin. Cut the pumpkin in half and use a spoon to scoop out any seeds and stringy bits. | ||
3 | Brush with oil | 1 |
Brush the pumpkin halves with 1 tablespoon olive oil and place them, cut-side up, on a parchment-lined baking sheet. | ||
4 | Bake | 45 |
Bake until fork-tender, about 45 minutes. Once baked, remove from the oven and let cool. | ||
5 | Puree | 2 |
Peel off the skin and transfer the flesh to a food processor. Purée until evenly smooth. | ||
6 | Serve | |
Use right away or transfer the pumpkin puree to freezer bags in 1-cup portions. Store in the freezer for up to 8 months. | ||
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