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

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INGREDIENTS:

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

DIRECTIONS:

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.

A layer of coconut oil before baking

A fork easily pierced the skin

Removing the seeds before the flesh

Removing the flesh

Fresh roasted (squash) and skins for the compost

Ready to puree

A little heavy cream

Seasoning with sea salt and fresh pepper

Topped with Pumpkin Seed Pesto served with grilled chicken and steamed chard