If baking is your thing, you've probably created some delicious treats with pumpkin puree. But did you know that it is very easy to roast and purée a sugar gourd at home? We teach you how to do it!
If you usually use canned squash instead of frying one, we understand that. Pumpkin preserves are more practical ̵
However, if you have some time to prepare a beautiful maple pumpkin bread pudding or pumpkin chocolate chip cookies, you've come to the right place.  Let's go through the process of frying and blending your own pumpkin step by step.
Canned against roasted
What is the difference between pumpkin and fresh pumpkin? As with most debates between canned and virgin, there are many differences in color, texture and, of course, taste. Let us dissolve it.
You will immediately notice a difference in color and texture. Canned squash is a much darker, deeper orange tone, while the freshly mashed squash is a subtle orange-yellow.
Fresh pumpkin looks lighter, earthier, with no flavor-altering additives, and has a soft, creamy texture. Preserved squash canned has a much deeper taste (which is distinguished in recipes) and a heavy, thick consistency.
So, if you decide to use the practical canned product or spend some time roasting and pureeing, you have the choice of yours.
How to choose the perfect pumpkin
Before you stare at a bunch of pumpkins in all shapes and sizes, let's give you some important tips for choosing Choose the one that best suits your baking needs.
A pie squash is also called sugar squash and is much smaller than the style you buy to carve a pumpkin lantern. You can find sugar pumpkins in the grocery store or at the local farmers market.
They are small, round and sweeter than larger pumpkins. They are also full of meaty meat, which of course is excellent for cooking.
How To Fry a Sugar Pumpkin
If you've ever sliced pumpkin lengthways and then scooped out the seeds to roast them in the pan oven, you already have the skills to cook squash. If you have no idea what we are talking about, just follow these steps and pictures.
First preheat your oven to 375 degrees and lay out a baking sheet with some parchment paper
Cut the pumpkin lengthwise in half. Use a large spoon to scrape out all filamentous pulp and seeds. Save the seeds if you want to fry them and season them later.
1 tablespoon of drizzle. Oil on each side of your pumpkin. You can use avocado, coconut or extra virgin olive oil. Sprinkle a bit of kosher salt on it.
Place your pumpkins face down on the counter and then pierce holes in the outer skin to allow steam to escape as they bake.
Bake your pumpkin for about 45 minutes or until you can easily pierce the skin with a fork. At this point it will be soft and ready to go. Allow to cool for at least 15 minutes before handling.
How to puree roasted pumpkin
If you want to turn this sweet treat into a puree, you will need a blender, a food processor, or a Nutribullet.  When your pumpkin has completely cooled, scoop the pumpkin into your blender. Add a few tablespoons of water if it does not mix well.
Mix until it has a smooth, fluffy consistency. Use this for your next all-natural pumpkin pie or any other pumpkin treat. Can of pumpkin puree. To use freshly roasted pumpkin puree instead, you can convert the measure.
One cup equals 8 ounces, or 15 ounces. Can is only 1 oz. (about 2 tablespoons) just before two cups. So add 1 cup of pumpkin puree and then remove 2 tbsp. from the second cup before you put it in the bowl.