Skip the canned stuff and make a fresh pie filling with plump squash or pumpkin. This easy purée is delicious in our Pumpkin Caramel Ice Cream Pie and Pumpkin Brûlée Tart. Choose a dry-fleshed baking pumpkin like Sugar Pie (Halloween carving pumpkins are too moist) or a dense orange squash like butternut or kabocha.
2 pounds pumpkin or winter squash
How to Make It
Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife. Scoop out the seeds (save them for toasting if you like).
Rub the inside of the pumpkin halves with oil. Set them, cut side down, on a rimmed baking sheet.
Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes.