I realized that earlier this autumn I said that I had made my own pumpkin puree for my recipes but never thought about showing you how to create your own. It’s super easy and once you try it will be really hard for you to go buy the canned version again. Today I’ll be making butternut squash puree but you can use this same technique for making pumpkin puree, other squash and even potatoes.
The secret is all in the roasting… Hope you find this post informative
- WHAT YOU NEED -
1 Butternut Squash
a bit of olive oil
1- Pre-heat your oven at 375 and line a parchment paper on top of a baking sheet. Remove the skin of your butternut squash with a potato peeler.
2- Cut your squash in to small and medium cubes and put them in a mixing bowl.
3- Add a bit of olive oil (about 1 to 2 tablespoons) and mix well to make sure all the pieces are equally covered. I sometime like to roast my butternut with a bit of nutmeg or cinnamon for a mini extra flavor all depend on what I plan on doing with the puree.
4- Transfer on the baking sheet and roast for about 45 minutes. Then puree the soft butternut in a food processor or with a potato masher.
You’re now ready to get creative with your own pumpkin or other butternut squash puree in your cookies, bread, pastas etc…