- 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.
Tip: If using a dark metal or glass baking pan, I recommend reducing the oven temperature in the second step from 350 to 325° F. Conversely, if you keep the oven temperature at 350℉, the pumpkin butter will likely be done in about an hour.