Happy Monday! But more importantly Happy Veteran’s Day. I have several family members who are serving now and have served in the past and I’m so grateful for their sacrifices they have made to help their family and country! Love you all and think about you often.
Somehow with all the cooking I do I’ve become very into doing a lot of things myself. One example being making my own pumpkin puree! Or any squash puree for that matter. Just depends on what kind of squash I bought that week. It’s so easy I don’t know why I haven’t been doing it all the time. I have found I prefer the taste over canned pumpkin and I also prefer the price;) For example, I can buy a 3 pound squash and get around 3.5-4 cups of puree. For a can of your average pumpkin puree, it’s usually about $2-$2.50 and that gives you less than 2 cups.
I like to keep 1.5 cups in the fridge and then I freeze the rest so I can thaw it and use it as needed. I do this by placing some in a plastic freezer bag and flattening it out so it fits in the freezer nicely. Like this:
I have done pumpkin, kuri squash, and butternut squash. I have used kuri and butternut puree in place of pumpkin in a few recipes and have been very happy with the results:)
Here is how I do it.
1. Preheat your oven to 350 degrees.
2. Slice your pumpkin or squash in half and scoop out the seeds. I like to cut it into quarters after this but you can leave it in halves as well:)
3. Place on a baking sheet and bake for 30-45 minutes. Depends on the type and size of the squash. Just check it once in awhile and take it out once it is soft all the way through.
4. Let cool. Scoop the flesh into a blender and blend until it reaches your desired consistency.
Notes: You can add a little water (a tablespoon at a time) if needed to get things moving but I haven’t had to do this yet. Probably depends on the blender!
What’s your current favorite way to use pumpkin puree? Mine is to use it in smoothies after my workout for a pumpkin pie shake!