All of autumn I will usually keep a stock on hand of fresh pumpkin or squash puree, stored in the refrigerator, to use whenever the inspiration strikes. It gives such a delicious fall flavour (and colour) to both meals and baking alike.
5. Gently scoop out seeds and strings and discard (or save and wash/dry seeds to use for toasting).
6. Scoop out remaining flesh into a bowl (or directly into a food processor or blender). Puree until smooth.
7. Transfer to sealed container to store in refrigerator (or freezer) until ready to use.
Stores in refrigerator up to 1 week, or in freezer for several months.
Use in soups, stews, casseroles, pasta sauces, muffins, cakes, pies, and more!
Happy fall! From our kitchen to yours,