This roast pumpkin puree is a simple and delicious recipe that is really versatile. I like to make a batch to have on hand for quick meals, with the added bonus that it freezes well so you never have to be without it!
Ingredients List
- Pumpkin
- Garlic
- 2 onions
- Olive Oil
- Herbs of choice (this time I used rosemary)
Steps
- Preheat the oven to 180C
- Dice the pumpkin
- Peel and quarter the onion
- Add the pumpkin, onion and peeled cloves of garlic to a oven dish with a splash of oil and herbs
- Bake for 25-30 minutes until soft then puree in a food processor
- Enjoy!
Step 4: Add the ingredients to the pan
Step 5: Bake for 30 minutes
Step 5: Puree
Here are a couple of the ways I have used it recently. Firstly,as a healthy pasta sauce – just top with parmesan and season with salt and pepper and you’re ready to go!
I also used it to make a simple and delicious risotto – the pumpkin makes it so creamy!
What would you use it for? I’d love to hear your ideas!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!