Monday, October 18, 2010

Pumpkin and Butternut Puree

Making purees can be fun, easy and used in a variety of foods. Here is a simple way to make pumpkin or butternut puree.

What you need:

A casserole or baking pan with about 1 inch of water
1 pumpkin or butternut squash
A small amount of water
Storage bags

Preheat the oven to 400 degrees. Cut the pumpkin or butternut in half (you may need to cut the pumpkin into quarters depending on the size of your pan). Remove the seeds. Place the squash meat side down in the baking pan with water. Bake for 55-60 minutes or until squash is tender. Allow to cool. Place in blender or food processor with a small amount of water and puree until creamy (about 2 minutes). Store what you will use within a few days in the refrigerator, and store the rest in freezer bags (using 1/2 cup portions).

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