Roasted Pumpkin Puree Recipe

Introduction

As the leaves turn golden and the aroma of autumn fills the air, there’s nothing quite as comforting as the taste of roasted pumpkin puree. This delightful recipe is not only a celebration of the season but also a wonderful way to bring family together in the kitchen. The caramelized, slightly sweet flavor of roasted pumpkin paired with the warm notes of rosemary and thyme creates a dish that’s both rustic and sophisticated. Whether you’re prepping for a festive dinner or simply enjoying a cozy night in, roasted pumpkin puree is a heartwarming addition to your culinary repertoire.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4-6
• Skill Level: Easy

Ingredients

• 1 medium-sized sugar pumpkin
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon cinnamon (optional)
• 1 cup water or vegetable broth

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the pumpkin in half and scoop out the seeds. Slice the pumpkin into 2-inch pieces.
3. Place the pumpkin slices on a baking sheet and drizzle with olive oil. Sprinkle with sea salt, black pepper, rosemary, thyme, and cinnamon if using.
4. Roast in the preheated oven for 35-45 minutes, or until the pumpkin is tender and caramelized around the edges.
5. Remove from the oven and let cool slightly. Once cooled, peel off the skin and place the roasted pumpkin in a blender or food processor.
6. Add water or vegetable broth and blend until smooth, adjusting the liquid to achieve your desired consistency.
7. Taste and adjust seasoning if needed. Serve warm with a garnish of fresh herbs.

Helpful Tips

For a smoother puree, you can pass the blended mixture through a fine mesh sieve. If you prefer a chunkier texture, mash the pumpkin with a fork instead of blending. To add a touch of sweetness, incorporate a tablespoon of maple syrup into the puree.

Storage Instructions and Substitutions

Store leftover roasted pumpkin puree in an airtight container in the refrigerator for up to 4 days. You can also freeze the puree for up to 3 months. Thaw in the refrigerator before reheating. If sugar pumpkins are not available, butternut squash makes a great substitute.

Pairings

This roasted pumpkin puree pairs beautifully with roasted meats like chicken or turkey. Serve it alongside a fresh green salad with a balsamic vinaigrette for a balanced meal. A glass of crisp white wine, such as Sauvignon Blanc, complements the flavors wonderfully.

Conclusion

We hope you feel inspired to try this delicious roasted pumpkin puree recipe! Share your creations with us on Instagram using #ZynahzRecipes or tag Zynahz. We absolutely love seeing your culinary masterpieces. Don’t forget to leave your feedback on our website https://www.zynahz.com/. For more mouth-watering recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!