Slow Cooker Pumpkin Puree
This recipe leverages a slow cooker to transform a blend of sugar, kuri, and kabocha squash into a versatile, smooth pumpkin puree. The gentle cooking method yields tender squash perfect for mashing and pureeing, creating a flavorful base suitable for a variety of culinary uses, from pies to soups.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Slow Cooker Large capacity to fit all squash
- 1 Large Spoon or Ice Cream Scoop For deseeding
- 1 Food Processor Alternatively, an immersion blender or potato masher
Ingredients
Main
- 6 pounds sugar pumpkin
- 2 pounds kuri pumpkin
- 2 pounds kabocha squash
Instructions
- Thoroughly wash and dry all pumpkins and squash.
- Carefully cut each pumpkin and squash in half.
- Using a large spoon or ice cream scoop, remove all seeds and fibrous strands from the cavities.
- Place the squash halves cut-side down into the slow cooker. You may need to stack them or adjust to fit.
- Cover and cook on low for 3-4 hours, or until the squash is very tender when pierced with a fork.
- Once cooked, carefully remove the squash from the slow cooker and let it cool slightly until easy to handle.
- Scoop the soft flesh from the skins into a large bowl or directly into a food processor. Discard the skins.
- Process the cooked squash flesh in a food processor or use an immersion blender until completely smooth.
- For an extra-fine texture, push the puree through a fine-mesh sieve, discarding any remaining solids.
- Store the pumpkin puree in airtight containers in the refrigerator for up to a week, or freeze for longer storage.
Notes
Utilizing a mix of sugar, kuri, and kabocha squash offers a more nuanced, deeper flavor profile than just one type. For safety, carefully stabilize the squash on your cutting board before halving. Cooking in a slow cooker ensures even tenderness without drying out. For an even richer, slightly caramelized flavor, consider roasting one or two of the squash halves in the oven before adding them to the slow cooker. Adjust the final puree consistency by adding a splash of water if too thick, or straining through a fine-mesh sieve for ultimate smoothness. This puree is incredibly versatile for both sweet and savory applications.