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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