Recipe of Pumpkin puree
Porridges are not only made of potatoes, today we teach you how to prepare a delicious pumpkin puree, with body and a lot of texture that goes very well with cheese and is an alternative for those who eat meat since it is very nutritious and healthy.
Recipe Summary
Preparation
60 min
Cooking
50 min
Servings
6
Difficulty
Easy
Category
Pumpkin
Ingredients
- 2 kilos of yellow pumpkin without seeds and without shells
- 5 crushed garlic cloves
- 1 tablespoon of fresh oregano
- 1 teaspoon of Salt
- 2 tablespoons of oil
- 150 grams of goat cheese
- fresh chopped cilantro
Join me and let's see how to make Pumpkin puree
Instructions:
- 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.
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Step 6
Tips for this recipe
Here are some useful tips to perfectly prepare Pumpkin puree and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Variations of this recipe
Try these delicious variations of Pumpkin puree to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
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.
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