Pumpkin purée
You can use it to create a wide variety of sweet and savoury dishes.
Ingredients
- 2 2 Hokkaido pumpkins
- 1 tbsp rapeseed oil (optional)*
Instructions
- Preheat the oven to 190°C.
- Cut the pumpkin in half, then into quarters. Remove the seeds and the fibrous centre, and cut the pumpkin into smaller pieces.
- Place the prepared pumpkin pieces into a roasting pan, drizzle with a tablespoon of oil (if using), and mix well. Roast for about 30 minutes, or until soft. Once roasted, set aside to cool.
- Blend the cooled pumpkin into a smooth purée using a jug blender or food processor. If the purée is too thick while blending, add a small amount of water. Done!
Notes
*Adding a small amount of oil prevents the pumpkin pieces from sticking to the roasting pan, but you can skip it entirely if preferred.
* Z dwóch dyń hokkaido otrzymasz około 700 ml - 1000 ml puree w zależności od wielkości dyni.
www.goodbalancedfood.com