- 6 pounds (2 to 3) pumpkin or winter squash, halved and seeded*
- Coconut, avocado or vegetable oil of choice for coating
*The original recipe calls for starting with 5 pounds of pumpkin, but when I did this I had to scrape every last piece of skin clean and didn’t quite eke out the 6 cups called for in the second stage of the recipe. Also, because a pumpkin’s hard shell makes it so difficult to cut in half, I often pierce the shell with a knife and then microwave for a few minutes to soften just enough to cut more easily.
•I’ve added anywhere from a scant ¼ cup of water to over ¾ cup as the moisture content of different squash varieties can vary a lot. The flavor of kabocha squash, for example, is fantastic, but it is often dryer that butternut and usually takes more water to thin to my desired consistency. Also keep in mind the pumpkin butter will firm up slightly when refrigerated, and you can stir in a little water later if you’d like to thin it for a particular use. The recipe is very easy to work with.
•If using a dark metal or glass baking pan, I recommend reducing the oven temperature in the second step from 350 to 325° F.