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Pumpkin puree is a versatile recipe that is great for preserving grown pumpkins and freezing. Later it can be used in cakes, pies, soups and even risotto.
1 butternut pumpkin
2 tablespoons olive oil
- Preheat oven to 175 degrees C..
- Cut the butternut pumpkin in half length and scrape out the seeds. Cover the cut sides with olive oil then place the cut side down on a baking tray.
- Roast for 40-60 minutes (depending on size) until the skin of the pumpkin is wrinkled and the pumpkin flesh is soft.
- Allow the pumpkin to cool then scoop out the soft interior. Blend until smooth.
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