Homemade Pumpkin Puree


For ages and ages, I couldn’t find canned pumpkin puree ANYWHERE. And then when I did, the price of it was extortionate – one place had it at £3 a can?! Surely it couldn’t be that difficult to make. And alas, it was not. This version is

  • budget friendly
  • accessible to all
  • make it on demand, not just when it’s seasonal

Now, I say ‘pumpkin’ puree. But unfortunately, pumpkins are not available year round, or at least not around me in the UK they aren’t, imported or not. Butternut squash, however, is. So that is what I’ve used here. And this method has worked time and time again to yield the exact weight of uncooked butternut as the cooked product, if that makes sense. In other words, 350g uncooked butternut will yield 350g cooked and pureed butternut, which happens to work exactly like, if not better, as canned pumpkin puree. But at a fraction of the cost, and whenever you need it. Magic.



  • 350g butternut squash
  • 125ml just boiled water


  1. Chop the butternut squash into roughly the same sized, chunky chunks.
  2. Add these to a medium sized pan with the just boiled water. Clamp a lid on and bring to the boil on the hob. Turn the heat down to a simmer and allow to cook for 15 minutes. Turn the heat off.
  3. Leave the pan to cool for at least 30 minutes before blending. This should give you 350g butternut puree. Transfer to a tupperware tub and store in the fridge for up to 5 days. Once fully cooled, the puree will thicken.

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