Tuesday, October 27, 2009

Tip Tuesday

Pumpkin/Squash Puree

It's that time of year!!  Pumpkin and squash are abundant, and, for, relatively, great prices!!  I am in the "baby-food-making-mode" right now, especially since we have apples galore, too!  Homemade applesauce is already abundant in our freezers and so is pureed pumpkin and squash!!  What a healthy and super FRUGAL way to feed your baby!  Plus, you can also use those purees and your homemade applesauce in recipes for the whole family!

So, on that note,  I have a super easy, stress-free way to puree your squash and pumpkin!  There are many different ways, and all are efficient, I'm sure, but here's how I do it:


1.  Wash the outside of your squash and pumpkins (small pumpkins are the best for purees), and remove the stems

2.  Set them on a baking sheet whole

3.  Poke several holes in them

4.  Roast them in the oven until a knife easily inserts into all of them  (Depending on how many, and the size, I usually do about 300 degree for an hour or so)

5.  Let them cool


6.  Cut them in half and the seeds will easily scoop out

7.  It will be so tender, that the "meat" will literally fall off the skin!  Scoop it into a blender/food processor/vita-mix.  (You may have to add a little water)

8.  Blend it up!

9.  Choose a One-cup measuring cup and scoop your puree into freezer-safe bags.  One cup per bag.

10.  Flatten your puree, just to the "zipper" and zip it up.  Look how flat it lays!!  (You can definitely choose to do more than one cup per bag, but it doesn't flatten as well, and,  if you're using it as baby food, one cup at a time is best!)

11.  Note on the outside of the bag what it is/date and pop it in the freezer!


Voila!  There you go!  It's THAT easy!

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