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Roasted Pumpkin Puree

Roasting Pumpkin is the perfect way to make puree. Delicious, healthy and much better than canned. Any and all recipes that call for canned you can use this Roasted Pumpkin Puree. From Gnocchi to Muffins to a tasty Pumpkin Cake.

Roasted puree in 2 glass jars.


 

When I first came to Italy and actually even to the is day, I could never find canned pumpkin puree to make some of my favourite Fall recipes, so I decided to make my own! Now I really don’t care that it isn’t available here, homemade is so much better. I hope you think so too.

Recipe Ingredients

Squash – butternut, acorn, sugar pumpkin or kabocha squash

How to make it

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 if using a butternut squash, and remove the seeds once you arrive at the middle.

Slicing the squash for roasting on a wooden board.

Cut the slices about 1/2 to 1 inch thick. Arrange them on the prepared cookie sheet. Bake in the pre-heated oven for about 30 minutes. The cooking time will depending on the type of pumpkin used and the size of the slices.

Sliced squash on a cookie sheet before and after baking.

The pumpkin is cooked, when the pulp is soft to the tines of the fork.

Cooked squash on the cookie sheet with the peel removed.

Roasted Pumpkin is already soft so you can mash it with a fork, ricer or puree it in a blender or food processor.

Cooked pumpkin in a food processor and in a ricer.

Tips for making the best puree

  • Be sure to slice it unpeeled, it will be easier to remove it once it is cooked. You also be able to obtain a greater quantity of pulp.
  • Use a squash with less moisture.
  • If you want a smooth puree then either blend or use a food processor, for a coarser puree you can use a ricer, potato masher or fork.

How to Store it

Place the puree in glass or plastic container and refrigerate for up to 7 days. To freeze it, place in an airtight freezer safe container and it will last for 4-5 months in the freezer. A little liquid may separate, just stir it back into the puree. Or fill an ice cube tray and pop them out whenever needed.

And this is where this fast and easy method to make Easy Homemade Pumpkin Puree comes in. Once you have made homemade there will be no going back to the canned stuff.

Blender pureed squash in a glass jar.
Blender pureed squash

How to substitute with Puree

Using it as a substitute for oil, the ratio is one to one. In other words, one cup of oil is simply replaced with one cup of puree.

Just like you can substitute oil with Applesauce, well you can also do it using Pumpkin Puree.

To substitute pumpkin puree for butter, you would then multiply the amount of butter by 3/4. In other words If a recipe calls for one cup, use 3/4 cup puree in its place.

If that seems too drastic a change and you do like some butter in a recipe, then why not do a half and half substitution?

Is Pumpkin good for you?

Pumpkin is a great source of potassium and beta-carotene. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins. So yes Pumpkin is very good for you!

Ricer pureed pumpkin in a glass jar.
Ricer pureed squash

What is the best type of squash to use?

You are really going to need a squash that is tasty and does not have an extreme about of moisture. These are the best to choose, acorn squash, sugar pumpkin or butternut squash. I have also read that Kabocha Squash is also a good choice. For this recipe I used butternut squash. I don’t think I have ever seen any of the others in Italy.

What is the difference between boiled and roasted puree?

To make the boiled method all you have to do is cut, peel and chop the squash, then boil it until tender, puree it until smooth in a blender or food processor. The difference is that roasted produces a more intense flavour and the puree will have a drier consistency which is perfect Homemade Pumpkin Gnocchi.

More Pumpkin Puree recipes

Roasted puree in 2 glass jars.

If you are looking for an alternative for canned pumpkin then I hope you give this Roasted Pumpkin Puree a try and let me know what you think. Enjoy!

Roasted puree in 2 glass jars.

Roasted Pumpkin Puree

Rosemary Molloy
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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 cups
Calories 84 kcal

Ingredients
  

  • 1 squash (acorn, butter nut or sugar pumpkin)*

I used a bit more than half of a butter nut squash and it produced almost 4 cups of puree).

    Instructions
     

    • Pre-heat oven to 350F (180C). Line a cookie sheet or 2 with parchment paper.
    • 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.
    • 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.
    • The pumpkin is cooked, when the pulp is soft to the tines of the fork.
    • 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!

    Notes

    To store the puree, place the puree in glass or plastic container and refrigerate for up to 7 days.
    To freeze it, place it in an airtight freezer safe container and it will last for 4-5 months in the freezer.  A little liquid may separate, just stir it back into the puree. Or fill an ice cube tray and pop them out whenever needed.
     

    Nutrition

    Calories: 84kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    2 Comments

    1. It’s even more delicious if you salute it with garlic, chive, peppers, salt. But that’s the East Indian in me talking

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