Puree Squash and Pumpkin

You can make pumpkin puree in advance, too. It will keep for a week in the refrigerator and for months in the freezer. 

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse fruit, cut in half. Scoop out seeds and stringy flesh. Lightly salt.

Step 2

Preheat oven to 400 degree. Line baking sheet with parchment paper.

Step 3

Place slice side down on baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes

Step 4

Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.

Step 5

Make-ahead: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.

Step 6

Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.

Step 7

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.