We are way past Autumn down under in Australia; yet somehow the idea of Halloween had made me crave pumpkin all over again! The good thing is my love of all things pumpkin. My favourite thing about pumpkin is it’s natural sweetness, and it’s soft and fluffy texture, when it’s cooked. What I don’t like about pumpkin is the hassle involved in cutting and removing it’s skin. I think you know what I mean! How many of you have cut into a rather large pumpkin and just struggled to remove the top? My advice is to use a strong and sturdy knife (and hopefully that comes with a side order of a strong and sturdy man haha 🙂 )
All jokes aside though I decided to use my pumpkin to make a bit of pumpkin puree. Since I haven’t come across canned pumpkin puree yet making pumpkin puree was not as difficult as I’d imagined!
Here’s how I did it.
Make your own fresh pumpkin puree
To make one and half cup of pumpkin puree:-
- 1/2 pre-cut butternut pumpkin, seeds removed
- A baking tray
Preheat oven to 200c/400F.
Place the butternut pumpkin cut side down on a baking tray. Add water enough to cover the baking tray and bake the pumpkin for 20 – 30 minutes. Allow the pumpkin to cool and use a spoon to scrap the flesh out. Mash the pumpkin or transfer it to a food processor to blend until smooth. You can keep it in the fridge in a container for a couple of days.