Pumpkin puree recipe of 28-11-2019
The pumpkin puree it is a delicious side dish reminiscent of the classic mashed potatoes for obvious reasons. The main difference, of course, lies in the replacement of potatoes with pumpkin, otherwise the ingredients and the procedure are very similar. Personally I have replaced the nutmeg with a pinch of cinnamon, but you can vary the aromas to taste, ranging from rosemary to chilli, through thyme, sage or whatever you prefer. You will still have a light and tasty side dish to accompany meat or egg dishes;)
How to make pumpkin puree
First clean the pumpkin by removing seeds and internal filaments and the external skin.
cut it into thin slices and cook for about 20 minutes in a preheated convection oven at 180 ° C (alternatively you can steam it).
Once completely cooked, mash it with a potato masher or a vegetable mill.
Put the pulp in a saucepan together with milk (put 80 ml, add more only if you want a more fluid consistency), butter and salt and start cooking.
Prune to a boil, stirring often and cook until you get the desired consistency, compact but creamy.
Then season with parmesan and spices.
The pumpkin puree is ready, you just have to serve it!