So here in England it is very difficult to get cans of pumpkin. There is one store that sells it from the 6 - 31 of October, the rest of the year there isnt any. So I normally stock up on pumpkin but from time to time I dont get enough and have to puree a pumpkin myself. The other problem is you can only buy a pumpkin those same times of year. So I very often substitute pumpkin for butternut squash. It works fantastic and tastes the same too.
Im not too sure how many people know how to make their own puree so I thought it might be a good idea to share just how I do it. You may do it different but this is what works best for me.
Pre-heat your oven to about 325F 170C or gas mark 4.
Cut your pumpkin or Butternut Squash in half and deseed it. If you are using a pumpkin you can leave it in two big sections or you can put it into quarters at this point.
Place the pumpkin or Squash in a baking dish or on a cookie sheet flesh side up. Fill the bottom of the baking tray with water and place in the oven for about an hour.
Remove from oven when the flesh of the pumpkin or squash is tender. I check this by poking it with a fork, kind of like what I do when I am making mashed potatoes. I know it is done when the fork goes into the pumpkin or squash and comes out very easily.
Remove all the flesh from the skin and use in your favorite pumpkin recipe. Today I made this pumpkin bread recipe and sent some with my hubby into work. Everyone loved it. I hope this little tutorial helps someone