Homemade Gluten-Free Red Kuri Squash Puree

Want a squash puree that really tastes like squash, with no cans and no additives? Here, red kuri squash is roasted in the oven until its flavor deepens, then blended into a silky puree you can fold into a pie, soup, or sauce.

The method is simple, and the oven does almost all the work. You stay in control of the texture and seasoning too, unlike with store-bought puree. Then explore the site’s other gluten-free basics.

What is gluten-free red kuri squash puree?

This puree is made from roasted red kuri squash, blended until silky smooth. It’s naturally gluten-free and also works as a base for dairy-free and vegan recipes, both sweet and savory. Use it in pumpkin pie, soups, sauces, or other baked goods.

Red kuri squash has tender, slightly sweet flesh with a nutty flavor and a texture reminiscent of chestnut. That’s what makes it so useful in both cooking and baking. The skin softens as it cooks and becomes edible, so you can easily leave it on.

Making your own puree means avoiding the additives and preservatives often found in store-bought versions. It also lets you adjust the final consistency more easily—thicker for pie, looser for soup—as well as the seasoning.

Main ingredients

The base is two medium red kuri squashes. A Sugar Pie pumpkin is a direct substitute. Red kuri works especially well here thanks to its tender flesh, nutty flavor, and fine texture that blends easily.

Salt is optional and used in a very small amount. If you add it, it’s not there to make the puree taste salty: it simply enhances the squash’s natural sweetness. Olive oil and a little water round out the recipe, with the water used only to loosen the puree if it comes out too thick after blending.

Other squashes work with the same method. Sugar Pie gives you a smooth puree thanks to its dense, sweet flesh. Jarrahdale also works well in both savory and sweet recipes.

Butternut is another great option, thanks to its creamy texture and mild, slightly nutty flavor. Rouge vif d’Étampes gives a deeply flavorful puree, and Long Island Cheese, with its dense flesh, is well suited to an especially creamy result.

One simple tip: weigh everything in grams for better accuracy.

Technique tips and pitfalls to avoid

Start by preheating the oven to 180°C. Wash the squash thoroughly to remove any traces of soil, then cut it in half or into wedges with a sharp knife. Scoop out the seeds and fibers with a spoon.

Oven roasting

Arrange the pieces on a baking sheet lined with parchment paper or aluminum foil for easier cleanup. Roast them with the skin on to keep the prep simple. If you like, add the lightest pinch of salt on the surface—no more than that.

Roast for 45 to 55 minutes. Don’t rely on the timer alone: the flesh should be tender enough for a fork to slide in easily. That’s the cue that matters most.

Blending and texture

Let the roasted squash cool before handling and blending it. You can remove the skin after roasting if you prefer, but it’s not essential: once cooked, it becomes tender, edible, and rich in nutrients. Blend just the flesh, or the flesh and skin together.

Transfer everything to a blender or food processor, then blend until perfectly smooth. If the puree seems too thick, add a few teaspoons of water, little by little, until you reach the texture you want. Red kuri squash naturally contains less water than other varieties, which is why the puree starts out denser. A food processor usually gets the job done faster and often requires less extra water.

Storage

Let the puree cool completely before storing it. Transfer it to a jar with an airtight lid, a zip-top freezer bag, or a container. Refrigerate or freeze it, depending on how you plan to use it.

You’ll also find this recipe in my vegan recipes.

Recipe developed by Chef Rommel Reyes. Find more of his work on Instagram, his Substack newsletter, and his YouTube channel.