Pumpkin Puree, essential for the season

The oven diaries

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…

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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!

Pumpkin Puree

  • Pumpkin

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  • Preheat oven at 175ºC.
  • Cut your pumpkin (or pumpkins) in half and scrap the seeds with a spoon.
  • Cut halves into pieces of…

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