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Making Pumpkin Puree

Making Pumpkin Puree easier than you might think. Using just two ingredients and a small amount of hands on time, you'll impress yourself!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Sauces
Cuisine: North American
Keyword: pumpkin
Servings: 2 cups
Calories: 124kcal
Author: Julia Pinney

Ingredients

  • 1 whole Pumpkin or squash of your choice
  • 2 Tablespoons olive oil
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F. Have ready a large baking sheet.
  • Cut the pumpkin open through the center. Scoop out all of the seeds. Cut the pumpkin into thick slices and then peel the skin off each slice. Cut the slices into approximately 2 inch pieces. Put the pumpkin on the baking sheet and drizzle over olive oil. Roast for about 20 minutes and remove from oven to stir so they don't stick. Return to oven for a further 25 minutes or until cooked through.
  • Remove from oven and put the pumpkin in a blender or food processor. Blend until smooth.
  • Can be used straight away, stored in the fridge for up to a week or in the freezer for several months.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Making Pumpkin Puree
Amount Per Serving (2 cups)
Calories 124 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 43IU1%
* Percent Daily Values are based on a 2000 calorie diet.