Recipe for baked pumpkin puree
Pumpkin is one of my October favorites when it comes to seasonal ingredients.
We received a very large Halloween pumpkin from my in-laws, so little mom and I immediately got into “pumpkin mode” and brainstormed.
It’s almost magical how pumpkin changes flavor from relatively neutral and flat when raw to round, rich, and almost nutty when cooked.
I used a Halloween pumpkin for this purée, but since Hokkaido pumpkin has much more flavor than Halloween pumpkin, I recommend using Hokkaido if you have the option.
The recipe is indeed the same regardless.
Pumpkin purée is absolutely fantastic as a dip for homemade potato chips, root vegetable chips, or other crispy snacks, but also as a side dish to a good piece of meat or on top of a fresh salad.
– And it’s beautiful too!
Baked Pumpkin Purée Recipe
Ingredients
- 1200 gram Pumpkin preferably hokkaido
- Oil neutral in taste
Instructions
- Start by preheating the oven to 175 degrees Celsius (347 degrees Fahrenheit) (fan).
- Rinse your pumpkin and then cut it into two halves.
- Use a tablespoon to scrape out the seeds and the soft, fibrous flesh from the pumpkin. Discard the fibrous pumpkin flesh, but save the seeds! They can be rinsed and dried to become delicious roasted pumpkin seeds.
- Cut the pumpkin into large chunks.
- Find a baking dish and grease it with a bit of oil.
- Place the pumpkin pieces in the dish with the skin facing down.
- Put the dish in the oven and let the pumpkin bake for 45 minutes.
- Remove the baked pumpkin from the oven and set it aside to cool.
- Remove any charred or dark spots on the pumpkin, but keep the skin on.
- Put the pumpkin pieces into your blender.
- Blend until you have a thick, creamy consistency. You can also choose to blend it a bit coarser if you prefer some texture to bite into 🙂
- Serve!
