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Cabotian pumpkin puree
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
50 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Cleaned medium squash1/2 unit(s)
- Finely chopped onion1/4 cup
- Minced Garlic1 dessert spoon
- Grated fresh ginger1 teaspoon
- Sea Salt to taste
- Fresh rosemary to taste
- Olive oil to taste
- Black Sesame to taste
- Cut the pumpkin into medium slices, place in a baking dish with a little water in the bottom.
- Season with salt, rosemary and olive oil and bake in a preheated oven at 220ÂșC for about 30-40 minutes until completely baked.
- Remove the pumpkin from the oven, wait to cool down and peel. (You can use it with the peel if you prefer)
- Blend in a food processor until smooth. Reserve.
- In a pan heat the oil and brown the onion and garlic.
- Add the pumpkin puree and mix.
- Add the ginger and adjust the salt. Let it cook for another 3 minutes.
- Serve the puree with the black sesame seeds sprinkled on top.
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