One of these dishes that I had on my to do list for a long long time… home made pumpkin puree. Why? Because I love pumpkin and because you can make so many different dishes with it, think about pumpkin spice latte, pumpkin bread, pumpkin hummus.
Pumpkin puree is typically a dish that you should be in your fridge or freezer waiting for you. So that the day you need it, it’s there and you do not need to spend over an hour is making your pumpkin puree first. I am sure you will thank me for this little piece of advice 😉 For those who read this and think ‘but I buy cans of this pumpkin puree in the supermarket’… well not so easy yet in The Netherlands. So make your own, which will anyway be healthier and taste better because you have put a little bit of your love in it.
home made oven roasted pumpkin puree
- 675 gr butternut squash approx half a squash
- 1 pinch salt
- 1/2 tsp olive oil extra virgin
preheat the oven to 200 degrees Celcius (hot air oven)
cut the butternut in half, length wise. Rub with the olive oil and sprinkle the salt on top
Line an oven tray with baking parchment paper and place the squash with the cutting edge down on top Put it in the oven and let it roast for 45 minutes or until you see brown blisters appear. Check if the pumpkin is soft, if not, it should sit in the oven a bit longer
Once ready, take it out of the oven and let it cool down a little bit. Remove the seeds and take out the flesh. Puree with a fork.
Let the pumpkin puree drain in a sieve for at least 30 minutes so that it loses its excess moist