{"id":166146,"title":"Homemade Gluten-Free Red Kuri Squash Puree","modified":"2026-08-25T19:14:31+02:00","plain":"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.\n\n\n\nThe 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\u2019s other gluten-free basics.\n\n\n\nIt brings flavor to this pumpkin cheesecake.\n\n\n\nWhat is gluten-free red kuri squash puree?\n\n\n\nThis puree is made from roasted red kuri squash, blended until silky smooth. It\u2019s 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.\n\n\n\nRed kuri squash has tender, slightly sweet flesh with a nutty flavor and a texture reminiscent of chestnut. That\u2019s 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.\n\n\n\nMaking 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\u2014thicker for pie, looser for soup\u2014as well as the seasoning.\n\n\n\nMain ingredients\n\n\n\nThe 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.\n\n\n\nSalt is optional and used in a very small amount. If you add it, it\u2019s not there to make the puree taste salty: it simply enhances the squash\u2019s 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.\n\n\n\nOther 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.\n\n\n\nButternut is another great option, thanks to its creamy texture and mild, slightly nutty flavor. Rouge vif d\u2019\u00c9tampes gives a deeply flavorful puree, and Long Island Cheese, with its dense flesh, is well suited to an especially creamy result.\n\n\n\nOne simple tip: weigh everything in grams for better accuracy.\n\n\n\nFor the same creamy texture in dessert form, try this gluten-free pistachio flan.\n\n\n\nTechnique tips and pitfalls to avoid\n\n\n\nStart by preheating the oven to 180\u00b0C. 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.\n\n\n\nOven roasting\n\n\n\nArrange 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\u2014no more than that.\n\n\n\nRoast for 45 to 55 minutes. Don\u2019t rely on the timer alone: the flesh should be tender enough for a fork to slide in easily. That\u2019s the cue that matters most.\n\n\n\nBlending and texture\n\n\n\nLet the roasted squash cool before handling and blending it. You can remove the skin after roasting if you prefer, but it\u2019s not essential: once cooked, it becomes tender, edible, and rich in nutrients. Blend just the flesh, or the flesh and skin together.\n\n\n\nTransfer 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.\n\n\n\nStorage\n\n\n\nLet 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.\n\n\n\nRound out your homemade pantry with this gluten-free flour blend.\n\n\n\nYou\u2019ll also find this recipe in my vegan recipes.\n\n\n\nRecipe developed by Chef Rommel Reyes. Find more of his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tHomemade Gluten-Free Red Kuri Squash Puree\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 red kuri squashes or sugar pie pumpkins (medium)3 g salt1 tbsp olive oil30 ml water (or more, as needed)\t\n\t\n\t\tInstructionsPreheat the oven to 180\u00b0C.Wash the red kuri squash thoroughly to remove any dirt.Using a sharp knife, cut the red kuri squash in half or into quarters.Scoop out the seeds and stringy bits with a spoon.Arrange the squash pieces on a baking sheet lined with parchment paper or aluminum foil for easier cleanup.Roast with the skin on.If desired, sprinkle the squash with a light pinch of salt to bring out its natural sweetness.Bake for 45 to 55 minutes, or until the flesh is tender enough to pierce easily with a fork.Let the squash cool after roasting.If you like, remove the skin, though it is edible and full of nutrients.Transfer the squash flesh\u2014and the skin too, if you like\u2014to a blender or food processor.Blend until completely smooth.If the puree is too thick, add a few teaspoons of water until it reaches your desired consistency.Note: red kuri squash contains less liquid than other squash varieties. A food processor will puree it more quickly without extra water.Store in an airtight jar, a zip-top bag, or another container, then refrigerate or freeze once cooled.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166146"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166146\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/164766"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}