With the influx of seasonal pumpkin spice-type recipes for pies, tarts and soups around, our customers really get into the seasonal swing of all things spicy and squashy!
This time of year we always get a lot of requests for pumpkin puree, and whilst we don’t sell a canned version, making your own gorgeous organic homemade version is so quick and easy and you can make use of the abundance of local squash we have available.
To get a lovely smooth puree it’s important to remove all seeds and skin first.
However you arrive at the puree stage, the pumpkin needs to be cooked until soft enough that a butter knife can easily slice through it.
Cut the pumpkin or squash into roughly 2cm chunks.
- To use a steaming method, put the chunks in a steamer or colander over simmering water for 15-20 mins.
- To roast, toss in some flavourless oil (like coconut cuisine) in a tin in a preheated oven (gas 6/200/fan 180). This method with give a richer flavour as you will get browning, and if you want a savoury puree you can add salt and spices of your choice. Roast for 25-30mins.
- To boil, simply add to simmering water for 15mins. This will make a thinner puree as the veg will retain more water.
- You can also microwave for 15-20mins in a microwaveable bowl.
However, you cook it, wait until the chunks are cool before pureeing until smooth in a blender or food processor. You can add a splash of water or milk to make it thinner if you need to.
You can add extra flavour to the puree like cinnamon, maple syrup, nutmeg, or cumin, sage and black pepper for a savoury version.
Remember you can save the seeds and roast them in the oven with a little oil and salt to make a crunchy snack or topping for your pies and soups! Check out our Instagram for the how-to!
Check out our recipes for using up your seasonal squash this month!