How to make Pumpkin Puree | Kitchen Hack by An Acquired Chef
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This video is a cooking demo on how to make pumpkin puree. All you need is a smaller sized pumpkin or squash for a smoother puree since they are less fibrous (I use butternut squash) and some salt. Bake at 205 Celsius for under an hour before cooling, peeling and blending – it is so easy to make fresh, at home with no preservatives added!
If you find that you’re left with a watery puree, simply place in a cheesecloth and suspend in a sieve overnight to remove excess liquid. Each serving will yield roughly half of the whole raw vegetable, since we’ll be removing almost all the water from the fruit.
You could use it as a spread in wraps and sandwiches, to feed a hungry baby or simply add some spice and sugar to make yourself some pumpkin pie filling!
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