This is one of the easiest and most satisfying preparations for fall pumpkins, or butternut or acorn squash. It’s richness satisfies any urge for mashed potatoes or risotto. A little heavy cream is what makes it seductive, but alternately one can use hearty chicken broth, milk, or dairy substitute. Roasting the pumpkin in the oven until the flesh is soft and slightly caramelized adds wonderful dimension to the flavor profile. Our how-to photos show butternut squash. The garden, farm stand, or local market is your culinary palette.
Creamy Pumpkin Puree – Serves 4
Click Here for Printable Recipe
2 cups roasted pumpkin or squash
1/4 cup heavy cream (vegan: scant 1/4 cup almond milk plus 2 teaspoons coconut or olive oil)
1/4 teaspoon sea salt
optional: pinch of grated nutmeg
Top with a drizzle of honey or Pumpkin Pesto
1. Combine the pumpkin, cream, and salt in a food processor. Blend until smooth.
2. Serve immediately or spoon into a small serving dish and warm in a 300F oven 15 minutes before serving.
Reblogged this on rr25599.
Thanks for giving us a vegan alternative! Your recipe looks and sounds great!! Can’t wait to try it 😀
OMG this sounds wonderful!
should have added – for the vegan (or paleo!) version, I would use coconut cream….
Reblogged this on ourwholelifeblog and commented:
What a fantastic idea from Gluten Free Gus!
I always make my own home-made pumpkin puree like this & What a great tasty recipe! yummmm! 😊