Pumpkin puree
4 servings
80 minutes
Pumpkin puree is a delicate, velvety dish with a deep autumn flavor and aroma. Its history traces back to European cuisine, where pumpkin has long been used in various recipes. Baked with thyme and garlic, it acquires a light spiciness and pleasant sweetness that pairs perfectly with butter. This puree not only complements meat dishes well, especially chicken but also serves as a versatile base for baking, soups, and sauces. With its creamy texture and rich flavor, it suits both festive tables and cozy home dinners. It's easy to prepare but always delivers satisfying results – aromatic, warming, and appetizing pumpkin puree will be a bright highlight on your menu.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Cut the pumpkin into wedges and remove the seeds.
- Pumpkin: 800 g
3
Place the pumpkin on a baking sheet lined with parchment paper.
- Pumpkin: 800 g
4
Drizzle the pumpkin with olive oil, add thyme sprigs and crushed garlic cloves, and season with a little salt.
- Olive oil: 30 ml
- Thyme: 3 sprigs
- Garlic: 3 cloves
- Salt: to taste
5
Cover with foil and place in the oven for 40-50 minutes. You can check readiness with a toothpick; it should easily enter the meat.
6
Remove the skin from the cooked pumpkin; it will come off easily by hand.
- Pumpkin: 800 g
7
Send the pumpkin flesh to the blender and blend until smooth puree.
- Pumpkin: 800 g
8
Add butter to the prepared puree, mix it, and serve with chicken. This puree can also be used as an ingredient for various baked goods.
- Butter: 40 g