Instagram : @bakedbyammna

YouTube : Baked By Ammna

So in Sweden it’s not common we use pumpkin purée for much. In North America it’s easy to just go to the store and buy a can or two of the ready made stuff which works absoulty great and is fast. But here we need to make our own. Especially during fall when all the buss is about pumpkin this or pumpkin that. So here is my quick and easy way of making homemade pumpkin purée! FYI I use butternut squash – which is a type of pumpkin only because it has more flavour and gives a much better texture in bakes.

Here’s how you make it!

INGREDIENTS : (makes roughly 600g purée)

• 1 large butternut squash (or pumpkin of your choice)
• 1 punch of sea salt
• 1 tsp maple syrup
• 1 tbsp olive oil

METHOD :

1. Cute the skin off the butter much squash. And cut into 1cm cubes. You can make them bigger just remember to boil it for longer (steps to follow)
2. Then put it into a pot, and add in olive oil, salt and maple syrup. Fry until slightly browned.
3. Then add in water – make sure the water covers the pumpkin so all of cubes get a chance to soak and soften.
4. Keep the temperature medium, and let it simmer for about 30 min (linger if your cubes are bigger). You will know they are ready when you insert a knife and they practically break apart easily.
5. Then strain and in the same pot just blitz using a hand blister or you can put them into your blender and purée. *NOTE – you will be doing this while the pumpkin is still hot so there will be a lot of steam!
6. Put into a jar to cool without the lid on. You can store this for upto a week in the fridge with an airtight container or jar.

ENJOY!

Instagram : @bakedbyammna

YouTube : Baked By Ammna