Homemade Squash or Pumpkin Puree

Cooking or baking with fresh, homemade squash or pumpkin puree is a flavour game changer! From pies to pasta and everything in between. And it’s surprisingly easy to make.

Homemade Squash or Pumpkin Puree

Squash or pumpkin of your choice. Red kuri squash, sugar pumpkin, and butternut are some of my favourites for cooking or baking in other recipes.

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Use a large knife, cut your squash/pumpkin in half. Depending on the size, cut into quarters, or again into eighths. Use a spoon to scoop out any seeds or stringy bits.

Place flesh down onto, and roast in the oven for 45 minutes. Flip the squash/pumpkin slices a couple of times while roasting. The squash/pumpkin is done when fork-tender.

Remove from the oven when done, and allow to cool. Use a spoon to scrape along the rind, scooping all of the flesh out and place into a blender or food processor. Blend until smooth.

Store in the fridge or freeze for later use.