Talley Farms Fresh Harvest


Pumpkin or Winter Squash Puree

from Ruth Madocks at Branch Mill Organic Farm Use this puree for any recipe that calls for canned pumpkin. Makes great pie, soup, stew, or filling for enchiladas raviolis or empanadas.


Use a baking pumpkin or dense orange squash like butternut or kabocha or red kuri hubbard.


Preheat oven to 375. Cut 2 lbs pumpkin or squash in half or quarter (if it’s larger) with a heavy knife or meat
cleaver. Scoop out the seeds and pulp. (Save the seeds for roasting if you like). Rub the inside of the pumpkin
halves with vegetable oil and set them, cut side down, on a rimmed baking sheet. Bake until very soft when pierced,
45-75 minutes. They are done when you can easily poke a fork through the rind. Scoop the flesh into a food
processor and whirl until smooth. If the puree is watery, let it drain in a strainer for 30 minutes. Makes 11/2 to 2
cups puree.
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