how to cook & puree pumpkin
Oh hello friends! Today we’re talking about all things pumpkin! Living on a pumpkin farm means that I didn’t even understand that you could buy pumpkin in a can until I was an adult. Ha! My mom always cooked up a bunch of puree every Fall, and would put it in the freezer in 2 cup portions, so that we could easily pull it out all Winter long.
The good news is that it’s ridiculously easy to make! Honestly the hardest part about it is cutting the pumpkin open, especially if you have a large one. So many specialty pumpkins taste amazing, and some are actually a type of squash! Porcelain Doll, Blue Doll, Queensland Blue, Jarrahdale, Autumn Buckskin, Peanut Pumpkins, Cinderella, Sugar, and Baby Pam are just a few that we grow and that make sweet, creamy puree! I prefer something smaller like Sugar if I just want one serving of puree for a recipe, but I’ll go with one of the larger varieties when cooking up a big batch for the freezer. I love that they both decorate my house, and then are eaten. That’s a win win.
how to cook and puree pumpkin (or squash!)
ingredients
pumpkin or squash of your choice (ask your local farmer about varieties if you can!) - my faves: Sugar, Cinderella, Peanut
note: I used a sugar pumpkin for this tutorial
directions
Preheat your oven to 375 degrees F. Line a large baking sheet with tinfoil, grease with cooking spray or butter, and set aside.
Wash the pumpkin thoroughly and dry it before starting. Use a large knife to cut it in half. I will often stick the point of the knife in the top, pointing down to the table, and then slowly pull it down. I recently saw someone use a small paring knife to carve a groove into the pumpkin first, so that your knife won’t slip!
Repeat on the other side to completely cut the pumpkin in half.
Depending on the size of your pumpkin, cut into quarters, or again into eighths. Use a spoon to scrape along the center flesh, pulling out the seeds and stringy bits in the middle. Rinse the seeds immediately and keep them for later if you want to roast them!
For very large pumpkins, you may want to cut the slices down even more. Each slice shouldn’t be much wider than your hand - otherwise it will take longer to cook. Try to keep the slices fairly even, so that they will be done at the same time. Place flesh down onto the prepared pan, and roast in the oven for 45-60 minutes. Flip the pumpkin slices a couple times while roasting, keeping the flesh side down.
The pumpkin is done when a fork easily pierces the flesh - if in doubt, leave it in for a bit longer!
Remove from the oven when done, and allow to cool for 10-15 minutes before handling again. Use a spoon to scrape along the rind, scooping all of the flesh out. Throw all of the pumpkin flesh into a blender or food processor, and blend until smooth. You may need to scrape down the sides and give it a stir before blending again.
Place the puree into a fine mesh sieve, and set the sieve over a large bowl. Let it drain for at least 20 minutes before using or storing. This helps the excess water drain away, and will vary depending on the pumpkin variety. I find that this helps me control the consistency of the puree better compared to what you find in a store (and what is used in most recipes).
You should have smooth and creamy puree that is ready to be used in any pumpkin recipe your heart desires!
Store in the fridge for a few days if you’re going to use it immediately. Or, simply freeze it in 1 or 2 cup increments (label and date your containers!) for future use. It freezes extremely well - I’ll repeat the sieve draining method once I pull the puree out of the freeze and thaw it!
*Notes: For small, tender fleshed pumpkins, you can simply blend the entire thing up without removing the skin! (Larger pumpkins tend to have tougher, thicker skin so it’s best to scrape the flesh away from the skin)
The colour of your puree will vary slightly with the type of pumpkin you use, as the different types of pumpkins/squashes have varying colour saturations!
Happy pumpkin puree-ing!
-Kelsey