I like to keep a stash of roasted pumpkin puree in the freezer. It’s a really versatile ingredient that’s great to have on hand when you run out of ideas or haven’t done a grocery shop for a while. See my Pumpkin Soup recipe for one such idea!
The pumpkin puree can be used, as is, for a vegetable side dish. It’s beautiful with a simple piece of grilled meat or fish and other veggies such as wilted spinach.
You can also use pumpkin puree as an interesting alternative to mashed potato, on top of shepherds pie, with bangers and mash and whatever else you come up with (let me know!).
Here’s how to make it:
Roasted Pumpkin Puree
Cut a butternut pumpkin in half and scoop out seeds.
Drizzle with olive oil and season with salt and pepper.
Place cut side down on a baking tray and cook at around 200C until soft (about an hour).
Allow to cool then scoop out the flesh and puree in a food processor.
Add a pinch of nutmeg
Use immediately or freeze in one or two cup serves.
by Mel Duncan