Homemade pumpkin purée

American people love their pumpkins! Pureed and canned precisely. In France, we don’t have access to this kind of product and I needed some for a few recipes so I figured I could just make some.

So so simple I don’t even know why y’all buy it. It is not even a recipe more like a how-to to save some dollars and make your life easier when you’re too lazy to go grocery shopping.

I bought a 7kgs pumpkin last week and had a kilo leftover, so I used it for that. You could use butternut or really what you have on hands!

Homemade pumpkin purée (1 1/4 cup) :

  • 900g squash/pumpkin

Preheat the oven at 180°C/350°F.

Slice your squash keeping the skin on. Put in on a baking mat or some parchment paper.

Cover with foil or parchment paper so it doesn’t brown too much while cooking.

Bake for an hour, keeping an eye on it. When the knife enters easily through the skin, you’re good.

Let it cool for 30 minutes before taking the flesh out of the skin.

Put all the pumpkin flesh in a food processor or blender, blend until smooth.

Ready to go!

You can make a big batch and use it throughout the year, saves time too.

Don’t forget to send me your photos on Instagram @Maevatravelandfood !