Vida Recetas Editorial
Pumpkin puree is a classic preparation that transforms squash into a creamy, flavorful side dish. This roasted pumpkin puree recipe elevates the dish with a smoky touch and the smoothness of goat cheese, perfect for those seeking a nutritious and comforting accompaniment. Originating from the Americas, pumpkin (also known as squash) is a versatile ingredient that lends itself to many preparations, and this puree is one of the most appreciated.
Roasting the pumpkin concentrates its natural sugars, providing a deep sweetness balanced by garlic and oregano. The goat cheese adds creaminess and a tangy note that contrasts perfectly. It is ideal for accompanying meats, poultry, or even as a main vegetarian dish.
Prep
60 min
Cook
50 min
Servings
6
Calories
184 kcal
Crush the garlic
Place the chopped zucchini on a baking sheet and add the garlic, oregano, salt and oil.
Bake at 180º for 50 minutes.
Crush the roasted squash.
Add the cheese and stir.
To serve, place a portion of puree, spread coriander over it and pour a drizzle of olive oil.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 50 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
