Pumpkin is EVERYWHERE, so in case you were wondering what season it was, take a look around! More and more, I'm seeing pumpkin-flavored recipes on my favorite blogs and foodie websites, on menus and in coffee shops. I'm certainly not complaining though! Pumpkin features in several of my own favorite recipes:
- Pumpkin Pecan Bread
- Roasted Pumpkin & Red Pepper Soup
- Hearty Pumpkin Bean Soup
- Pumpkin Walnut Bread
- Raw Pumpkin Pie (a Thanksgiving staple!)
There is nothing to it (other than a bit of peeling, chopping, and roasting). You could also steam the squash to save time. But one step you cannot skimp on is the peeling. While I'm all for a roasted butternut (or any variety) squash with the skin intact, if you're pureeing for a baked good, you've got to remove the thick skin. Here's how I got my butternut squash puree:
- Preheat the oven to 375F.
- Cut the ends off the butternut squash, and then cut it in half, where the bulbous part meets the "neck".
- Cut the bulbous part in half and scoop out the seeds, and cut the neck part in half.
- Peel the skin off all parts of the squash, then chop the flesh into small cubes (about 1 1/2-inch).
- Place the squash chunks into a roasting pan and sprinkle with a little bit of water. Cover the whole thing with foil and place in the oven.
- Roast for about 30 minutes. If a dinner knife can be easily inserted in one of the squash pieces, it's ready. If not, bake a little while longer.
- Leave to cool slightly before pureeing in a blender. Add a few splashes of water if too thick. You know what pumpkin puree in a can looks like, consistency-wise, so that's what you're aiming for here.
- Keep whatever you don't use in this recipe in an refrigerated air-tight container for up to a week.
Butternut Spice Cookies
Prep Time: 15 mins
Cook Time: 20 mins
Keywords: bake dessert snack gluten-free nut-free soy-free vegetarian wheat free cookie fall