Life hack: make pumpkin puree from scratch and use it in everything, all autumn long. It has double the amount of flavour (and creaminess) than the tinned stuff.
800g butternut squash or pumpkin (1 medium)
1/4 tsp salt
Preheat your oven to 185˚C. Slice your butternut squash in half, and remove the seeds. Sprinkle with salt and place on a baking tray, faced down.
Roast for 40-45 minutes, until soft. Remove the tray from oven and let the pumpkin cool for 15-20 minutes.
Scoop out the pumpkin flesh and add it to a food processor or blender. Mix for 1-2 minutes until completely smooth and creamy.
Transfer the pumpkin puree to a jar and let it cool completely before covering with the lid. Store the pumpkin puree in the fridge for up to a week.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.