How To Make Pumpkin Puree

Pumpkins! They are an exciting indicator of cooler days ahead. But once they’re here, out of the field, and on my kitchen counter, or part of my dining table decor, it can seem daunting to work up the energy to use them in my meals. To be completely honest, I had never really cooked much with pumpkins (for shame, I know…), until I realized I could make pumpkin puree and keep it in my freezer until I’m ready to put it to use. Before this revelatory discovery, cooking with pumpkins just seemed like a huge to-do, especially when I could sub in other squashes that are more familiar to my kitchen, or even….the dreaded can. But turns out - and I’m a bit behind the times here - it’s really easy and the results are well worth the few cuts and scoops required.

Pumpkin puree is a great “pantry” item to make this time of year and have on hand. It is so versatile in it’s uses (sweet/savory baked goods, soups, pastas…), VERY easy to make, and tastes so much better than the canned alternatives. Plus, you get that nice cozy feeling of an oven-warmed kitchen while it roasts.

How to Make Winter Squash Puree:

To make the pumpkin* puree you’ll need a sharp knife, cutting board, spoon or scooping device, a baking sheet, and an oven. To begin, remove the stem from a sugar pie pumpkin and cut the pumpkin in half from top to bottom. Scoop out seeds and “guts,” and sprinkle the flesh with kosher salt. Place pumpkin halves on a baking sheet, cut side down, in a 400 degree oven until tender enough to poke through the skin with a fork or paring knife (the skin will take on a bit of a sheen and you’ll see it bubbling up a bit).

Remove sheet from oven and let pumpkins cool enough to handle. Scoop out flesh from the skin with a large spoon and mash with a fork, or if you want a smoother consistency, puree in blender or food processor. (I scooped the flesh directly into the container I planned to freeze it in and just mashed it a bit until it fit snugly.) Can be refrigerated or frozen for later use.

*You can use this method with any starchy winter squash (stay away from spaghetti squash here, it’s best used for other things…same goes for delicata)