This recipe also works for any kind of squash or sweet potato puree. For sweet potatoes, just wash ’em, stick ’em on a pan in the oven, and wait ’til they’re tender. My other favorite purees, plantain and date paste, pretty much just go into a blender without any cooking. Anyway, this is a pretty easy, fool-proof way to get high-quality veggie purees for soups, pies, pancakes, etc… no more worries about canned stuff!
Don’t Feel Like Cooking?
That’s okay! Everyone needs a break sometimes, especially during busy times like the holidays or when you’re sick or stressed out. When I find myself unwilling or unable to prepare healthy meals myself, I turn to Paleo on the Go. Yes, they have autoimmune protocol-friendly options! With tons of nutritious, delicious, pre-packaged meals, Paleo on the Go‘s ready-to-go, frozen courses are perfect for those days you just don’t want to be in the kitchen. They even offer an appreciable selection of AIP-friendly treats, including toaster pastries!
- Preheat the oven to 350F.
- Cut the pumpkin (or squash) in half and remove the seeds and strings.
- Oil a rimmed baking sheet as well as the skin of the pumpkin with your chosen cooking fat. Place the pumpkin cut-side down on the sheet and add a little water to the pan, 1" or less. If using squash, do not add water.
- Bake 30-45 minutes or until the pumpkin is easily pierced and the skin slides right off.
- When cool, remove the skin, and puree the flesh in a blender. Use or freeze the puree.