Smoked Pumpkin Purée

This purée brings a deep complexity obtained by smoking the pumpkin, in addition to a very smooth and homogeneous texture. It is a very versatile option that can enhance roasted dishes in general.

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Trim, halve, and deseed <quantity>1</quantity> kabocha squash

Divide it in <quantity>8</quantity> parts and carefully remove the skin. Cut it into uniform sizes

Sprinkle the squash with <quantity>3<unit>tbsp</unit></quantity> of sugar and season with salt to taste

Place a handful of hay in a heat-resistant container and place a piece of burning coals on top

Put the recipient with the hay and burning coals in the oven to make a smoker

Cook the squash for 40m until soft and caramelized

Place the baked squash into a blender with <quantity>1<unit>cup</unit></quantity> of light cream. Blend for 3m or until obtain a smooth purée. The smoked pumpkin purée is ready

Serve warm. Enjoy!

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