Oven-Roasted Pumpkin Purée

Cooking method

1. Step 1:

   

   You'll need a pumpkin. Pick whatever size and variety you like — a sweet one is best. I'm using a butternut-type squash, which has wonderfully tasty, tender flesh. Preheat the oven to 400°F (200°C).

2. Step 2:

   

   Peel and seed the pumpkin and cut it into cubes — they can be fairly large.

3. Step 3:

   

   Arrange the pumpkin pieces in a baking dish.

4. Step 4:

   

   Cover the dish tightly with foil — a double layer is fine. Put the dish in the oven and roast the pumpkin for about 1 hour.

5. Step 5:

   

   To check for doneness: if a knife slips in very, very easily, the pumpkin is ready. One more thing — if there's liquid in the pan after an hour, carefully pour it off and return the dish to the oven, uncovered this time, for 10–15 minutes so the pieces dry out a bit.

6. Step 6:

   

   Transfer the cooked pumpkin to a plate or bowl where it'll be easy to purée everything with a blender.

7. Step 7:

   

   You can also use a food mill or grinder, but it may leave some fibers behind, so a blender is ideal. The result is a wonderfully smooth, velvety pumpkin purée — no additives, nothing extra!

8. Step 8:

   

   Spoon the finished purée into sterilized jars and seal them — that's if you plan to store it long-term. Or just put it in glass jars in the fridge, where the purée keeps for 2–3 days. Add it to baked goods, pancakes, and fritters — it's so good! There are lots of tasty recipes on our site that use pumpkin purée as an ingredient. Enjoy!