Roasted pumpkin purée
Smooth, thick and naturally sweet. With no oil, sugar or spices, it works in many sweet and savoury recipes.
Hokkaido, butternut or Muscat squash is best. Roasting rather than boiling gives a more intense flavour and prevents watery purée.
Bake: 35–60 minutes at 190°C, conventional top-and-bottom heat Yield: about 450–650 g purée from 1 kg pumpkin
Method
Preheat the oven to 190°C. Line a baking tray with baking paper.
Wash the pumpkin, cut it in half and remove the seeds and fibrous centre. Cut into large pieces and place on the tray skin side down.
Hokkaido squash does not need peeling. Butternut squash can be roasted in its skin and the flesh removed afterwards.
Roast for 35–60 minutes, depending on the variety and size of the pieces. The pumpkin should be very soft and a fork should slide into the flesh without resistance.
Cool the pumpkin and remove the flesh from the skin if necessary. Blend thoroughly, then press through a fine sieve to make the purée perfectly smooth.
If the purée is watery, drain in a cheesecloth-lined sieve for 1–3 hours, or reduce in a saucepan over low heat, stirring frequently.
The finished purée should be thick, uniform and hold its shape on a spoon.
Use in cakes, muffins, cheesecakes, bread, rolls and pancakes.
Storage and reheating
- Store in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months, preferably in portions of 200–250 g.
Equipment
- oven
- baking tray
- fork
- sieve
- cheesecloth
- saucepan
- baking paper
- airtight container