in Recipes

Classic pumpkin puree

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Ingredients for 1 servings:

  • 600 g pumpkin(s), Hokkaido, nutmeg pumpkin or butternut squash

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

This pumpkin puree can be used for pies, cakes and side dishes.

Please note that 600g of pumpkin will yield 300g of pumpkin puree. Preheat the oven to 180°C fan/convection oven. Halve and deseed the pumpkin. Place the pumpkin halves on a baking sheet and bake for 40-60 minutes. Once the pumpkin flesh is soft, remove the halves from the oven. Then, using a spoon, scrape the flesh out of the pumpkin and puree. Tip: If you have too much pumpkin puree left over or want to prepare it for later, simply place the puree in a freezer bag and freeze it. The puree will keep in the freezer for 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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