Homemade Pumpkin Purée

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Cut the squash in half.

Step 2Place the halves face down on a baking tray lined with parchment paper. Transfer into the oven and slowly bake for 1-1.5 hour until soft. Using a fork, pierce the skin to make sure it's cooked.

Step 3Remove from the oven and let the squash cool down. Using a spoon, remove the seeds.

Step 4Scoop the pumpkin meat out into a bowl.

Step 5Place some of the squash onto a cheesecloth and squeeze the excess juices out.

Step 6Repeat for the remaining squash.

Step 7Don't throw the juice away - you can use it for smoothies, soups, meat stews, etc.

Step 8Place the squash into a bowl and blend until smooth.

Step 9Store in a glass jar for immediate use (up to one week) and the remaining in freezer-friendly containers you can keep in the freezer.