Pumpkin purée

Hold it, fruitcake! Back away brussel sprouts! Tis still the season to butcher a pumpkin (or rather a deliciously sweet Coquina butternut squash) and blitz it into this beautiful purée.

An American classic, pumpkin puree hasn’t quite made to UK shelves yet. So whilst you’re waiting for this US phenomenon to get the green light, you can make it yourself.

This versatile addition to your fridge can be added to curries and vegetable dishes, pumpkin pies, or any sweet dessert. Just make sure to get either a sugar or pie pumpkin (not so readily available on our little island) or a butternut squash is really just as good (I use the Coquina variety).

See how to butcher a pumpkin in this gory little video (listen with volume – you won’t regret it), or follow the more tedious instructions below.


1 sugar/pie pumpkin or butternut squash


1. Preheat the oven to 200°C

2. Halve the pumpkin, scrape out the seeds, and pop cut-side down onto an oven tray (no need for greasing).

3. After around 45-50 minutes stick a knife in. If it goes through without any resistance, it ready.

4. The skin should lift easily. Spoon the flesh into a food blender and blitz until silky smooth. Use straight away or keep in a jar in the fridge for 3 days.

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