Pumpkin Puree

Pumpkin Puree

By
From
Green Kitchen At Home
Makes
1 kg
Prep
50 mins
Photographer
David Frenkiel

Pumpkin’s rich, slightly sweet and very creamy flesh is great on top of a sandwich, in smoothies, as a soup, in a quiche, in sweet dishes and – of course – in the classic American dessert, pumpkin pie. In some countries you can buy tinned pumpkin purée, but making it yourself is a breeze.

We use the term pumpkin here also for butternut squash. Even if it is technically regarded as a winter squash, it is a pumpkin all the same.

Ingredients

Quantity Ingredient
1.8kg butternut squash, pumpkin or winter squash of choice
1 tablespoon virgin coconut oil, melted
1 teaspoon sea salt

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Cut the squash in half lengthwise, rub the oil over the flesh, sprinkle with the salt and place on the tray, cut sides face down. Bake for about 45 minutes or until the flesh is tender and the skin is golden and blistered.
  3. Remove from the oven and set aside to cool slightly before discarding the seeds and fibrous strings and scooping out the soft flesh into a large bowl. Using a fork, mash the flesh, transfer to a sieve to drain any excess liquid, then set aside to cool completely.
  4. Store the purée in the fridge in an airtight container and it will keep for about a week. Alternatively, freeze it.
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