When a recipe (e.g., for pumpkin scones) calls for pumpkin puree, use this instead.
If properly sealed and unopened, a jar of this puree can be refrigerated for up to a month.
Contents
Ingredients
- one butternut squash
- 2 tbsp olive oil
- 1⁄2 tsp salt
Instructions
- Line a roasting pan with aluminum foil. Preheat oven to 400 °F.
- Cut squash in half lengthwise, and remove skin. Scoop out seeds and seed fibers.
- Thoroughly slather both halves of the squash with the 2 tbsp olive oil, and place flat side down on the foil-lined pan.
- Cover squash halves with sheets of aluminum foil, molding the foil to the squash so that every bit of squash surface is covered.
- Bake for 1 hour.
- Place pan on cooling rack, and remove top layers of foil. Let squash cool somewhat.
- Place squash in saucepan large enough to hold both halves; drain any juices from the roasting pan into the saucepan also. Add 1⁄2 tsp salt.
- Using an immersion blender, thoroughly puree the squash.
- Distribute squash puree to jars and seal.
Suggested uses
Recipes which make good use of butternut squash puree include:
- butternut squash porridge
- pumpkin scones
- pumpkin bread (a yeasted bread; excellent for PB&J sandwiches, grilled cheese, etc.)
- pumpkin walnut cake
