Better-than-Pumpkin Squash Purée
The best type of pumpkin for homemade purée is actually … not a pumpkin! Hard winter squash make a superior purée to pumpkin (which often yields fibrous, watery results). If you insist on using pumpkin, seek out small sugar pumpkins at your farmers market or store. They work much better than the large carving pumpkins, which are best saved for your spookiest designs.
Ingredients
- 1 medium (2- to 3-pound) winter squash or pumpkin, such as red kuri, kabocha, or sugar
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with aluminum foil.
- Use a sharp paring knife to make shallow slashes along the surface of the squash (or pumpkin), 2 to 3 inches apart. Place on prepared baking sheet and roast until very tender, 1 1/2 to 2 hours. A skewer or chopstick inserted into the squash should easily pierce through the flesh.
- Set aside until cool enough to handle,1 hour to 1 hour 20 minutes. Carefully tear or cut squash in half, then use a spoon to scoop out and discard seeds. Scrape the flesh from the skin into a food processor fitted with the blade attachment. Process until smooth, about 2 minutes, stopping and scraping down the sides halfway through.
- If using a sugar pumpkin (which tends to be more watery), place the purée in a fine-mesh strainer and set over a bowl. Drain until the purée looks thicker, at least 1 hour.