Sweet pumpkin puree with coriander
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Pumpkin puree, despite its sweet flavor and aroma, can be not only a dessert but also an excellent side dish for meat dishes if prepared correctly. It pairs beautifully with the meat, creating an interesting contrast. Boil butternut squash and mash it into a puree, thickening it with butter. Coriander and a touch of maple syrup impart a rich, spicy aroma, while orange zest adds a bright citrus note. This side dish is not only delicious but also low in calories and rich in vitamins and fiber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 butternut squash (1.3 – 1.6 kg)
- 2 tsp ground coriander
- 4 tbsp (60 g) butter, cut into 4 pieces
- 1 tbsp orange zest
- 2 tbsp. maple syrup
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Cooking the dish according to the recipe:
- Cut the wide end of the pumpkin off the long top. Cut it in half and scoop out the seeds with a spoon. Cut the long end in half lengthwise. Peel or trim the skin off the entire pumpkin, then cut the flesh into 2.5 cm pieces. You'll have to work hard to cut the pumpkin in half, and the tough skin can be intimidating at first..
- Place the pumpkin in a 4-quart (4-liter) saucepan, add enough water, bring to a boil, and simmer, covered, over high heat for about 18 minutes. Add 1 tablespoon of salt and cover. Reduce the heat to medium and simmer until the pumpkin is tender when pierced with a fork, 10 to 12 minutes. The pumpkin should be easily pierced but not fall apart. Be careful: it can overcook very quickly and absorb too much water, then your puree will turn out runny..
- Meanwhile, in a small dry skillet over medium heat, toast the coriander, stirring frequently, until fragrant, 1 to 1.5 minutes. Transfer to a small bowl.
- Drain the pumpkin in a colander. Then return it to the pan, add the butter, and mash with a potato masher until smooth. Add the zest, 1 tablespoon of maple syrup, 1.5 teaspoons of toasted coriander, and salt to taste and stir. To serve, drizzle with the remaining 1 tablespoon of syrup and sprinkle with the remaining 0.5 teaspoon of coriander.
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