Homemade Pumpkin Puree
Making your own pumpkin puree is easy to do and tastes SO much better than the stuff in the can!
Ingredients
- pumpkin
- butternut squash
Instructions
- Preheat your oven to 375° F.
- With a large knife cut the pumpkin in half in either direction.
- Scoop out all the seeds and stringy stuff .
- Coat the cut edges of the pumpkin with butter or coconut oil or olive oil.
- Place the cut pieces on a rimmed cookie sheet right side up or upside down.
- Put it in the oven for 45 minutes to an hour. If you can stick a fork through it it’s done. :)
- Once you have finished roasting the pumpkin, you can scoop the insides away from the outsides easily.
- Put the insides in a blender or food processor and blend until smooth.
Notes
You can do more than one pumpkin at time of course. Just make sure there is a little space between them for heat circulation.