Velvety Pumpkin Purée

Directions

• Before We Start

  Alternatives to Kabocha: The pumpkin chosen here gives exceptional flavor and a dense, creamy texture to whatever you add it to. If you can’t find kabocha, use Buttercup Squash or Sugar Pie Pumpkin. These alternatives have more moisture than kabocha, which may affect baked goods and custards, you can cook some extra moisture out by sautéing the pulp for 5 minutes on medium heat in a 12 in pan, but not necessary for our pumpkin spice syrup and latte recipe.

• Prep the Squash

  Preheat the oven to 400°F (200°C).
  Halve the kabocha squash and scoop out the seeds. Rub the cut surfaces with 15 g oil and 3/8 tsp kosher salt.

• Roast Until Very Tender

  Place the squash halves cut-side down on a lined baking sheet.
  Roast for 45-55 minutes, then flip and roast another 15–25 minutes, for a total of 60–75 minutes, until deeply softened and browning at the edges. It normally is done after a total cook time of 60 minutes for us, unless we want it to be caramelized and deep in color.
   
  Visual cues matter more than time: Look for darkened flesh, caramelization, and easy scooping throughout the squash. It normally is done at about 60 minutes for us unless we want it to be caramelized and deep in color.
   
  Tip: If you want to caramelize it more (like a sweet potato that cooked for an extra 20-30 minutes), extend the initial roast to 60-70 minutes before flipping and finishing the remaining 15-25 mins of the bake.

• Purée Until Smooth

  Scoop the roasted flesh into a blender or container. Blend using a high-powered blender or immersion blender until completely smooth.
   
  This stuff is thick, so if using a blender, you will likely need to use a spatula while it is blending to agitate the mixture, so it can blend properly.
   
  Then pass through a chinois or fine mesh strainer for an ultra-silky purée.
  

• Make it oh so fine (optional)

  I recommend this step if you used an immersion blender especially or you were not able to achieve a vortex when blending it.
   
  Transfer the mixture to a chinois or fine mesh strainerand use a spatula to press the mixture through into a large bowl. Scrape off any of the mixture that has clung to the outside of the strainer. This will result in an ultra smooth and extra fine puree texture. Then transfer to the fridge in an air tight container.
   
  Try it in our pumpkin pie recipe and our pumpkin spice syrup to make the ultimate PSLs!.