Slow Cooker Pumpkin Puree

Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.

Line the bottom of a slow cooker with the sugar pumpkin pieces, skin-side up. Layer kuri and kabocha pieces in between the other pieces.

Cover and cook on Low for 3 1/2 hours.

Remove pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Mix to combine and either use right away or allow to cool before freezing.