Pumpkin puree
12 servings
140 minutes
Pumpkin puree is a delicate and velvety dish with natural sweetness and a warm, nutty aroma. It originates from European cuisine where pumpkin has been used for centuries to make soups, pies, and desserts. Due to its soft texture and rich flavor, pumpkin puree serves as an excellent base for sauces, fillings, and even standalone dishes. Traditionally prepared by roasting the pumpkin to reveal its natural caramelized sweetness, it is then finely mashed and excess liquid removed to create a thick mass ideal for storage and later use in various recipes. This versatile product can be part of breakfast, lunch or dinner, delighting with its rich autumn flavor.
1
Wash the pumpkin thoroughly, dry it, cut it in half.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
2
Remove the seeds.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
3
Line the baking tray with foil, creating edges.
4
Cut the pumpkin into large segments and place them skin side up on a baking sheet.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
5
Cover the pumpkin with foil.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
6
Preheat the oven to 190 degrees, in 'top/bottom' mode, bake for 1 to 1 hour 40 minutes depending on the size of the pumpkin.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
7
Check the pumpkin's readiness with a knife — it easily pierces the skin.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
8
Scoop out the pumpkin flesh with a spoon.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
9
Place a colander or sieve in a deep bowl and line it with cheesecloth.
10
Collect all the pulp in a strainer and leave it overnight to drain excess juice and make the puree thicker.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
11
Beat the pulp until smooth.
- Pumpkin: 1 piece
- Butternut squash: 1 piece
12
Pack the ready puree into bags, send it to the freezer, and use as needed.
