In the house we are living in now we have a very small oven, so lately I haven’t done much baking. In addition, at first it is a bit difficult to get the hang of a new oven, but with the cold and how dark some days are in autumn and winter (luckily in Malaga many are not like that), you feel more like cooking and preparing sweets .

had never tried pumpkin puree until I decided to make it at home. Many American recipes use it and the truth is that I have never been able to find it in Spanish supermarkets, that’s why I wanted to make this recipe and it is so easy that I don’t know why I haven’t tried it before.

Ingredients

  • Seasonal Pumpkin

Instructions

  1. Preheat the oven to 190ºC or 375ºF.
  2. We open the pumpkin, discard the ends and remove the seeds.
  3. I cut the pumpkin, into several pieces, but it is not necessary, if you want you can simply cut it in half, it will also depend a bit on the size and type of pumpkin you use.
  4. We place the butternut squash on a baking sheet lined with parchment paper.
  5. Bake for about 45-50 minutes or until tender.
  6. We take it out of the oven and let it cool down a bit.
  7. We remove the skin and add the squash flesh in a food processor or blender.
  8. Blend until pureed or paste-like.
  9. Store in the fridge in an airtight container, preferably glass.
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