Pumpkin-free, Pumpkin Puree

Okay so the name of this post may seem a little oxymoronic – but it makes sense, trust me.

You are likely to see an increasing amount of recipes contain ‘pumpkin puree’ and I know for many people this equals an immediate turn off as their supermarket doesn’t stock it and its only raw pumpkin season 1/12 of the year. So here is a simple solution which means you can now make all your recipes that call for pumpkin puree, with an ingredient you can buy all year round.

Simply swap the pumpkin puree in any recipe for steamed butternut squash. The dry weight of butternut squash should be weighed out to equal the weight called for of pumpkin puree in the recipe. It really is that simple.

Butternut Squash Puree

  • 300 g (dry weight) Butternut Squash
  1. Peel the butternut squash and weigh the required amount of skinless, uncooked squash.

  2. Chop into smaller pieces.

  3. Add to a steamer and steam for 15-20minutes until it is soft.

  4. Mash up the squash or blend in a blender to make it smooth. You now have butternut squash puree.

If you do not have a steamer – bring water to the boil in large saucepan and sit a sieve or colander on top of the saucepan so that the bottom does not touch water. Add the squash to the sieve or colander and then put the pan lid over the top. The squash will steam. 

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