Naturally sweet, affordable, healthy and convenient….homemade pumpkin puree is a treat to have on hand throughout the fall and winter. It has much better flavor than the store-bought variety and you don’t have to deal with the can. If you haven’t grown your own (we have plenty to share BTW), you can find some from your local farmers markets for the freshest product and best prices.
To be totally honest with you, it’s not really pumpkin, but winter squash puree. Our favorite is buttercup, or kabocha, which has a sweet deep orange flesh with a dark green outer skin. It’s flavor is superior than your average pumpkin. I use it in place of pumpkin in all of my recipes. However if pumpkin is your first choice, this works for pumpkin as well. Keep in mind that pumpkin is more moist, so less water is needed when processing.
We had a bumper crop this year! What to do with all of these? Some of these beauties we store whole, in our garage at 55 degrees. The rest I made into a puree and froze it in different portions so it’s ready for baked goods and soups.
It’s very simple! I can’t wait for the pumpkin muffins, biscotti, biscuits, breads and soups that will come from this tasty, creamy puree.
Let sit to cool.
Using a food processor, place 1/4 cup of water in the bottom of the bowl. Add 5 cups of tender buttercup squash to the food processor bowl. Pulse, slowly adding enough water to make a silky puree. I used 1 1/4 cups – 1 1/2 cups total. This took a few minutes to reach the desired smooth texture. (Remember if you’re using pumpkin you need less water)
The result is so sweet, yummy and smooth. I froze some in my silicone muffin tray in 1/2 cup portions and some in quart freezer bags. The silicone muffin cups make it so easy to pop out, bag up and store in the freezer. Anytime I need some I can just reach in the bag and pull out the amount needed.
So tempting, I may have to usher in the season with a fresh-baked pumpkin pie this weekend!
Hello Fall…so glad to see you again 🙂