Pumpkin purée is a wonderful addition to any fall menu. My recipe includes honey, lime,
and cream, which makes it extra sweet, bright and decadent. It goes well as a side dish or as a filling for pasta. You can even add vegetable stock and turn it into a soup!
This is classic technique that can be used to make nearly all starchy vegetable purées.
Cut 1 cabotia pumpkin in half. Reserve ½
Remove seeds and peel kabocha squash
Chop the cabotia pumpkin into 3 cm pieces. Set them aside
Melt 2 tbsp butter in a medium-large pan over high heat
Add the cabotia pumpkin, 1 sprig of rosemary and 2 cloves of garlic to melted butter
Add 2 tbsp of honey
Cover the pan and cook on low heat for 5 minutes
Remove the lid and stir the cabotia pumpkin
Add ½ cup of fresh heavy cream
Cover the pan and let simmer
Simmer until you can easily break apart cabotia pumpkin with a spoon
Remove the sprig of rosemary and the 2 cloves of garlic
Transfer the ingredients to a clean pot
Use a hand blender to puree the cabotia pumpkin
Add salt to taste
Add juice from 1 lime
Continue to blend until you get a smooth texture. The Pumpkin Purée is ready
Enjoy as a side dish to any fall menu!
Yield 2 people
Heavy Cream½ cup