Homemade Pumpkin or Squash Puree
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Wash, dry and bake whole pumpkin until the skin is easily pierced with a knife
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The same method goes for the whole butternut squash
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Scoop out the seeds with a spoon
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Scoop out the pulp and put in the bowl of a food processor
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Process it until very smooth
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It should be creamy
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Use a fine mesh colander over a bowl and let drain for several hours
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Use a cloth if too watery or your colander has large holes
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Store, covered, in the refrigerator or freezer
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