November 23, 2010

Making Squash or Pumpkin Puree

Making Pumpkin or Squash Puree

I have to admit, I thought making pumpkin puree would be hard. Thoughts of laboriously peeling the tough pumpkin or squash skin kept coming to my mind but with this approach, there is no need. In all factuality, it was quite easy. It also reminded me of the days of making baby food for my children.

Cut, Scrape, Roast, Scoop, Puree. That is all there is to it.

I'm thinking that squash or pumpkin puree would be the savory counterpart to applesauce. Applesauce is used to cut down fat in recipes by substituting part of the oil or butter with it. It also helps to moisten and more nutrition in recipes. I think squash or pumpkin puree can do that too.

Another great thing about the puree is that you can freeze it. I have put mine into freezer bags and will be pulling it out for later use.

...

Squash or Pumpkin Puree

Cut the squash or pumpkin in half and using a spoon, scrape out all the seeds and strings.

In a roasting pan, put the squash/pumpkin cut-side down. Fill the pan with about 1 inch of water.

Roast for 1-1/2 hours at 350F. Remove from oven and allow to cool completely.

Using a spoon, scrape out the insides into a food processor. Discard the skin.

Puree the pumpkin until fine. Store in an airtight container in the refrigerator until needed or freeze in freezer bags for later usage.
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