Recipes tagged with « Pumpkin »

Roasted Pumpkin Purée

Roast a small pumpkin, about 800 grams, until tender and caramelized. Scoop out the flesh and blend until creamy. Olive oil brings moisture and richness. Useful base for soups, pies, or savory bakes. Works well with spices or herbs added later. Gluten-free, vegan, nut and dairy free. Adjust roasting time by visual cues: flesh softens and skin browns unevenly. Use any firm pumpkin or winter squash. If fresh not available, canned purée can substitute but lacks roasted depth. Remove seeds dry and toast separately for garnish or snacks.