Something I make all the time, yet never thought to write a post about. But the other day I was thinking, and thought, actually I think some of my readers would love to know how to do this! So I’m about to provide you a step by step tutorial.
I use to only use this process to make homemade pumpkin puree. But one time, there were no pie pumpkins (the kind you make puree with) left at the local grocery store, and so I bought something called a Buttercup (nope, not butterNUT, butterCUP!) Squash and made a puree just like I would a pumpkin..and it was delicious!
That is when I realized you could do it with almost any type of squash, and have a delicious puree to either make recipes with, add to yogurt or oatmeal, or eat plain with just a little cinnamon, honey and sea salt! Yes, the last option has been my go to food these past few days with just having my wisdom teeth pulled. I’ve had to said audios to chewing for a little, so this is definitely one of the foods I’ve been making a lot..along with having a reason to eat lots of ice cream and sherbert!
Anyways, here is how to do it step by step!
First, you will want to of course buy either a pumpkin or squash. I have found that buttercup squash resembles pumpkin the most, but you can make any squash into puree if not needing it for a pumpkin recipe! The photographs of this step by step process are of a new, very unique squash I found the other day, and had to try out..a “Turban Squash”! It tastes very similar to an acorn squash, but yet a little sweeter.
After you have you’re squash, you cut it in half lengthwise from top to bottom.
Then you scoop out all the “insides” or “guts” as some people like to call them, along with the seeds. You can either wash and dry the seeds, throw a little salt on them, and bake them..or simply discard them!
Preheat the oven to 350 degrees F. Lightly coat the insides and rims of squash with olive oil and sprinkle with sea salt.
Place face down on a cookie sheet, and cook in oven for about 30-45 minutes, depending on size.
The inside should be soft to touch, as it gets sweeter the more you bake it, so you don’t want to puree it when it’s still hard!
Once its done, remove it from the oven, and let it cool on top of the stove for about 30 minutes.
When cooled, scoop out the inside flesh from the skin, and place into a blender or food processor. Add a little sea salt.
All you do after that is blend away!
Then you have magnificent, homemade, fresh puree. So delicious. Whether you eat it plain, or use it in one of my many pumpkin recipes, I know you will be happy to have it! It can even be used as a delicious spread on top of toast with a little added sweetener. I personally love toast with cottage cheese and then my homemade Pumpkin Apple Butter, which you can certainly make with this puree!
I almost think it’s sweeter than the canned pumpkin! If you really want a little sweet snack, add a little sea salt, honey, and cinnamon, and you will be happy you did 🙂
I hope you find some time during your holiday season to make some delicious pumpkin or squash puree!