pumpkin puree
Pumpkin Puree
Making your own pumpkin purée at home is really easy. When pumpkin season comes, I find that roasting pumpkin in this way and then making mash or purée from it is a great way to make many wonderful pumpkin recipes in a jiffy like these pumpkin pancakes. This purée lasts for a week easily in the fridge. You can also freeze it and then it will last a few months.
Ingredients:
- 4 pound pumpkin 2 kgs.
- water
- 2 tbsp. olive oil
- ½ tsp. sea salt
Directions:
- Cut pumpkin into bite-sized pieces. Boil in a large pan covered with water. Once done, drain the liquid and blend the pumpkin after removing the peel. Store in a jar in the fridge or freezer.
- In Air fryer:Just apply about 1 tbsp. of olive oil along with salt to your pumpkin wedges or pieces. Spread on a foil or baking paper on baking tray. Preheat air fryer to 390 F or 200 C for 5 minutes. Roast for about 15-20 minutes for wedges and about 10 minutes for pieces till it gets really well cooked. Take it out and serve.
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