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Basic Pumpkin/Squash Puree
- Figure the cup yield to be the same as the number of pounds; that is,
1 pound
of untrimmed squash produces about of puree. - Difficulty
Easy
Published 2001
Big squashes are meant to be pureed. You can bake or steam them (I do not generally recommend microwaving except as a preliminary step to soften for cutting), depending upon the variety. Bake the juicy types to concentrate flavor and evaporate excess moisture. Steam starchy dense squash to soften and humidify it. Whichever method you choose, cook until creamy-tender. It’s better to overcook than undercook winter squash.
Unseasoned puree can be varied with seasonings or aromatics and
Method
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