I’m a big advocate of eating food that is as fresh and unprocessed as possible.
Sometimes, for convenience sake, I opt for minimally processed versions of certain foods.
Like pumpkin puree.
Most of the time, it’s easier and quicker to buy a can of it to put into my smoothies, muffins, and overnight oats than to make it from scratch.
But last week I got this autumn squash in my Hometown Harvest bag and knew it was time for me to figure out how to make my own.
Most winter squashes (e.g., pumpkins, autumn squash, delicata squash, butternut, etc.) have similar flavors and textures and can be used interchangeably in many recipes.
Roasting your own squash for this puree gives it a velvety smooth texture and deep flavor that definitely tastes better than the canned stuff!
Step-by-step instructions for how to make your own squash puree!
Preheat the oven to 350F.
Use the puree immediately OR measure out 1-cup servings and put the puree in freezer bags, squeezing out all of the air, so it’s ready to use whenever you need it in the future. Follow the step-by-step process below!
Remember to put an autumn squash in your Hometown Harvest bag this week!