Now that Halloween is nearly upon us I felt it was time to roll out the the puree recipe I have been using for years. To be honest Autumn is my favourite time of year. I love watching the trees losing their leaves. It’s like they are shutting down for summer. What I enjoy most is the colours. The bright oranges and yellows of the leaves.
My most favourite part of Autumn is the food. Pumpkins and squashes are my favourite vegetables. I love to add these beauties to all sorts of recipes. Therefore having a supply of puree in the freezer is always a must at this time of year. I realised I hadn’t shared the recipe yet so thought it was about time I did! Below is a video and recipe for you.
What are your favourite homemade foods to keep in the freezer at this time of year? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Baking tray
- Fork
- Chopping board
- Plastic brush
- Blender
- Bowl or tupperware box
Ingredients
- Pumpkin
- Olive oil or oil of your choice x enough to drizzle over the top.
- Himalayan pink salt or sea salt x enough to cover the pumpkin
- Ground sweet cinnamon x enough to cover the pumpkin.
Method
- Preheat the oven to 200°C or gas mark 6.
- Put a roasting tray into the oven while it’s preheating.
- Wash the pumpkin and dry it with a clean tea cloth.
- Place the pumpkin on a chopping board and pierce it with a fork.
- Drizzle over enough oil to cover the pumpkin.
- Sprinkle over the salt and cinnamon.
- Using the plastic brush spread these ingredient over the top and the sides of the pumpkin.
- When the oven has preheated carefully remove the baking tray and put the pumpkin in it.
- Carefully put the tray back into the oven.
- Cook the pumpkin for about an hour.
- Once the pumpkin is golden brown and soft remove it from the oven.
- Leave it cool.
- Once cool enough to touch slice it down the middle with the knife.
- Remove the seeds with a spoon and discard them.
- Next scrap the flesh of the pumpkin from the skin.
- Discard the skin and put the flesh into the blender.
- Add a little water and blend the flesh until smooth.
- Once smooth pour the puree into a bowl or into a tupperware box.
- Use in soups, smoothies, stews, curries or even cakes and cookies.
- Alternatively store in the freezer until you want to use the puree.
- Then enjoy.
Roasted Pumpkin Puree is a great condiment. It’s easy to prepare and cook. Plus it’s also freezable too. As I mentioned earlier is can be used in soups, smoothies, stews, curries or even cakes and cookies. I have even been know to add it too porridge as well. It’s great to give to babies as part of a weening programme as well. However you decide to eat this puree, as always, please enjoy. Thank you xxx
Googies Kitchen Life 