Baked pumpkin puree
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Brightly colored and flavorful, this healthy pumpkin puree is a great holiday alternative to mashed potatoes. Roasted pumpkin has a richer flavor than boiled pumpkin, which you'll definitely appreciate in this side dish. The pumpkin's natural sweetness is perfectly balanced by a pinch of nutmeg and hot cayenne pepper. Toss the puree with fresh herbs and serve with meat or poultry. This recipe uses two small American pumpkins (chaninat) or one small butternut squash.
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Recipe:
Halve and seed 2 caninat squash (or 1 small butternut squash). Rub the entire surface with olive oil and season with salt and black pepper. Bake, cut-side down, on a foil-lined baking sheet at 450°F (230°C) until tender, about 25 minutes. Transfer the flesh to a bowl and toss with 2 tablespoons butter, adding a pinch each of nutmeg, cayenne pepper, and salt. Sprinkle with finely chopped parsley and green onions.
Recipes with similar ingredients: butternut squash, pumpkin puree, ground cayenne pepper, nutmeg, green onions
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