Pumpkin Puree

DIY Pumpkin Puree for your pies and more!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Matthew Cetta


  • 1 Kabocha
  • Olive Oil


  1. Preheat oven to 350ºF
  2. Cut Kabocha in half and scoop out the guts and discard. Use an ice cream scooper.
  3. Cut the halves into large chunks and lay out on a baking seat flesh side down. Drizzle generously with olive oil and use your hands to coat.
  4. Place in the oven and roast until soft and caramelized. (about 45 minutes)
  5. Remove from the oven and let cool for 5 minutes. Cut green skin off and toss into a blender.
  6. Puree until smooth.

Recipe Notes

Will keep for 2 weeks in the fridge and up to 3 months in the freezer.