Part 7/10:
In addition to roasting seeds, Kayla demonstrates how to prepare smooth purees from pumpkin and butternut squash. She recommends baking both flesh side down at 400°F, with pumpkin taking approximately 30–40 minutes and butternut squash taking 45–60 minutes, depending on size. The key indicator of doneness is when you can pierce the flesh effortlessly with a fork.
Once cooled slightly, the pumpkin skin is peeled away, and the flesh is roughly mashed with a potato masher. An immersion blender is then used to achieve a silky smooth texture, though a food processor works as well. The purees are stored in glass containers in the fridge for up to a week and can be used in various recipes, from pies and desserts to pancakes and chia pudding.