Pumpkin Puree

Ingredients

cheese pumpkin

1

-OR-

pie pumpkin

2-3 small/medium

sweet potato

2 large

butternut squash

1 medium

Instructions

1. Preheat 325°F. Cook vegetables for 60min, or until easily pierced with fork. Varying the temperature (300°F-375°F) will change cook time.
2. Wash outside of pumpkin and sweet potato.
3. Slice pumpkin(s)/squash(es) in half and scoop the goop.
4. Cook pumpkin/squash slices face down on cookie sheet.
5. Once cooled, separate flesh from skins.
6. Puree flesh to break up fibers until smooth.
7. Drain puree with cheesecloth and strainer until desired thickness. Pile heavier weights on top to force the water out of the puree.

Notes

squash produced 4.33 cups of highly strained puree.