This should be the ‘make your own pumpkin puree’ post but when I went to the farmer’s market looking for a baking pumpkin, the man working the table just gave me a deer in the headlights look.
So I came home with a butternut squash. It doesn’t really work for pie, but squash puree is a good stand in for pumpkin for things like muffins and cookies.
I’ve wanted to try this for a couple of years. The question isn’t is it hard-the question is ‘is it cost effective.’ A can of pumpkin at Aldis is retailing for $.90 for roughly 2 cups of pumpkin.
I actually forgot to ask how much the squash at the farmer’s market because of the gourd related flailing. They’re going for $1.99 at Aldis so we’ll use that number.
So in order for this to be worth it, I need to get more than four cups of puree.
The short answer: I didn’t.
Make Your Own Puree
1 butternut squash
1/2 cup(ish) water
Preheat your oven to 350
Cut your butternut squash in half and seed it. I cut it into chunks to make it easier for me to manage, I don’t have a lot of upper body strength.
Put it into your pan, and add the water.
Bake for roughly 1 1/2 hours.
Remove from oven and let cool. Scrape out the insides, being careful to not get any skin into the puree. I don’t think it’s dangerous, but it can’t taste good.
Mash with a fork or a potato masher-or run through a blender.
So was it worth it? Well, I know what’s in it. And there’s no can, so there’s less waste. And I know where it came from.
But I only got 4 cups out of the batch. So I’m no further ahead. But if you find yourself with a cheap or free squash, it might be worth it.