Pumpkin purée: the recipe for a light and creamy autumn side dish without potatoes
Ingredients
pumpkin (leftover fillet)
Extra virgin olive oil
He pumpkin puree it’s a outline soft and velvety autumn, easy and quick to make. A light alternative to classic mashed potatoes, it is perfect to bring to the table in combination with seconds of all kinds: roast veal, baked chicken, baked and grilled fish, hard-boiled or fried eggs, and more or less mature cheeses. A delicious idea that even the little ones at home will love, ready in minutes and with a few simple ingredients: just cook the pumpkin in a pan with the onion, oil, rosemary and nutmeg, then mix everything with a blender with a drop of hot milk.
The result will be a tasty and delicate dish, to be enriched with a generous pinch of grated parmesan and freshly ground pepper, and to be brought to the table for any lunch oh cena that of the family. If you wish, you can add boiled mashed potatoes to the preparation or, for an even lighter variant, you can cook the pumpkin in the oven or steam it, without adding fat.
For this recipe, choose a variety of pumpkin with firm, compact and not very watery flesh, such as Delica oldHokkaido: in this way the mash will be full-bodied and creamy at the right time, and the end result will be impeccable. If you wish, in case of guests vegans, you can remove the parmesan and replace the cow’s milk with a vegetable equivalent. Or you can simply puree the cooked pumpkin pulp and use the resulting filling to make delicious stuffed pasta.
Alternatively, you can try a sweet versionand cook the pumpkin with a syrup of water and sugar and a pinch of cinnamon: in this way you can cook extraordinarily soft and fragrant cakes and donuts.
Find out how to make pumpkin puree by following the walkthrough and tips. If you liked this recipe, also try mashed potatoes and carrots, or mashed cauliflower.
How to prepare pumpkin puree
Step 1
Step 1
Clean the pumpkin: using a spoon, remove the seeds and internal filaments 1and remove the skin.
Clean the pumpkin: using a spoon, remove the seeds and internal filaments 1and remove the skin.
2nd step
2nd step
Cut the pulp into slices and dice it 2.
Cut the pulp into slices and dice it 2.
Step 3
Step 3
Finely chop the onion and dry it in a pan with a drizzle of oil 3.
Finely chop the onion and dry it in a pan with a drizzle of oil 3.
Step 4
Step 4
Add the diced pumpkin 4 and let brown over high heat.
Add the diced pumpkin 4 and let brown over high heat.
Step 5
Step 5
Once nicely browned on all sides 5lower the heat, cover with a lid and continue cooking for about ten minutes, or until the pumpkin is tender.
Once nicely browned on all sides 5lower the heat, cover with a lid and continue cooking for about ten minutes, or until the pumpkin is tender.
Step 6
Step 6
After cooking, flavor with rosemary 6 and grated nutmeg, season with salt and pepper and remove from heat.
After cooking, flavor with rosemary 6 and grated nutmeg, season with salt and pepper and remove from heat.
Step 7
Step 7
Collect the cooked squash in the blender jug seven and blend until it becomes a puree.
Collect the cooked squash in the blender jug seven and blend until it becomes a puree.
Step 8
Step 8
Slowly pour in the hot milk 8.
Slowly pour in the hot milk 8.
Step 9
Step 9
Continue to mix until you get a creamy and velvety texture 9.
Continue to mix until you get a creamy and velvety texture 9.
Step 10
Step 10
Spread the pumpkin purée in a small bowl and sprinkle with a generous handful of grated parmesan ten.
Spread the pumpkin purée in a small bowl and sprinkle with a generous handful of grated parmesan ten.
Step 11
Step 11
Flavor with a peppercorn 11bring to the table and serve.
Flavor with a peppercorn 11bring to the table and serve.
storage
Pumpkin purée can be stored in the refrigerator, in an airtight container, for 2 days maximum. Alternatively, you can freeze it for 1-2 months.
