My favorite season is here and I’m loving it!
I love yellowish-brown colors, fresh weather, the smell of cinnamon, roasting fruits and vegies, cozy socks, comfy jammies, warm breakfasts, pumpkins and apples…
Definitely, this is my season.
Every recipe I’ve been thinking of lately involves pumpkin and I needed to load as much as possible my tiny fridge with pumpkin puree.
Until now, I’ve made this puree by cooking the pumpkin in bowling water, but after that, I had to drain the water absorbed by the pumpkin for quite a while… Boring!
However, this time I remembered that my aunt Alcira, who is a great vegetarian cook, roast the pumpkin in the oven, saving the peeling and draining work… Smart!
Let’s get to work!
- Preheat oven at 175ºC.
- Cut your pumpkin (or pumpkins) in half and scrap the seeds with a spoon.
- Cut halves into pieces of similar size.
- Put them in a baking tray.
- Add a thin layer of water to the tray.
- Cover the tray with foil to prevent burned edges while baking.
- Bake for about 45 minutes.
- Take the tray out of the oven and let cool.
- Scrap the pumpkin meat from the skin with a spoon.
- Blend the meat in a food processor or in a blender.
You can freeze this puree for over a year!
Total Fat (g:) 1.8
Carbohydrates (g): 7.9
Protein (g): 1.1