Roasted Pumpkin Puree
Roasting Pumpkin is the perfect way to make puree. Delicious, healthy and much better than canned. Use it for all your favourite recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 squash (acorn, butter nut or sugar pumpkin)*
Instructions
- 1
Pre-heat oven to 350F (180C). Line a cookie sheet or 2 with parchment paper.
- 2
Wash the squash, depending on the type of squash you use, either slice in half and remove the seeds, then slice again in strips or slice it length wise and remove the seeds once you arrive at the middle if you use a butternut squash.
- 3
Cut slices about 1/2 to 1 inch thick. Arrange them on the prepared cookie sheet (see photo). Bake in the pre-heated oven for about 30 minutes. The cooking time will depend on the type of pumpkin used and the size of the slices.
- 4
The pumpkin is cooked, when the pulp is soft to the tines of the fork.
- 5
The roasted pumpkin is already soft so you can mash it with a fork or ricer if you want a coarser puree or puree it in a blender or food processor if you want it smoother. Enjoy!