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–+ servings
Homemade Pumpkin Puree

Homemade Pumpkin Puree

This fall, you can skip the canned pumpkin and make this delicious, easy puree at home to add to recipes or serve as baby food!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: abóbora assada, baby food, pumpkin puree, pumpkin puree recipe, pure de abóbora, roasted pumpkin, roasted pumpkin puree
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 2 cups
Calories: 301kcal
Author: Carol Pecora

Equipment

  • 1 Baking sheet
  • 1 Ninja Blender Or food processor OR mash with a fork

Ingredients  

  • 1 sugar pumpkin sugar pie pumpkin, butternut squash, kabocha squash (this is the one I used)
  • 2 tbsp olive oil extra virgin

Instructions

  • Preheat oven to 356F (180C) and line a baking sheet with parchment paper.
  • Wash and pat dry the pumpkin.
  • Cut into thin wedges (2-3 inches), remove seeds and skin (this is optional, you can roast it with the skin and remove later if you find this is easier).  
  • Brush the wedges with olive oil and place them on the prepared baking sheet. If you chooseto leave the skin on leave the skin side down.
  • Roast for about 40 minutes until very soft (poke with a fork to test before removing from oven).
  • Remove from oven, let it cool a bit and place in a blender or food processor to make asmooth pure (if you roasted with skin on, use a spoon to scoop the pumpkin anddiscard the skin. If you prefer you can also mash with a fork until smooth. Youmay need to scrape the sides of your blender a few times and blend for about 1minute.

Notes

  • This simple puree is suitable for babies 6+ months. There is no need to liquefy it, simply mashing with a fork is enough as a first stage food. Add more olive oil before serving if desired for more healthy fats.
  • Use only pumpkins sold to be used in pies that are sweet, often called “sugar” pumpkins. These are normally small (sugar pie pumpkin, butternut, buttercup or kabocha squash). The large pumpkins ‘Jack-O-Lantern’ type are not good for these recipes, they are grown for size and looks rather than flavor and their flesh is too fibrous for a soft puree.

Nutrition

Nutrition Facts
Homemade Pumpkin Puree
Amount per Serving
Calories
301
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
7
mg
0
%
Potassium
 
2312
mg
66
%
Carbohydrates
 
44
g
15
%
Fiber
 
3
g
13
%
Sugar
 
19
g
21
%
Protein
 
7
g
14
%
Vitamin A
 
57888
IU
1158
%
Vitamin C
 
61
mg
74
%
Calcium
 
143
mg
14
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!