Pumpkin Puree 南瓜泥

When we think of autumn, we naturally think of pumpkin, autumn's mascot. Not only is it seasonal, but the color, the smell, and the taste somehow give us the comfort and warmth of the season. It's a must! Therefore, I thought I'd do a post on one of the most basic uses of pumpkins: pumpkin puree. You can make a big batch of it, freeze it, can it, and use it for your soup, sauce, or baking all winter long!

Pumpkin Puree (Makes about 2 Cups)

1 medium sugar pumpkin

1. Wash the dirt off the pumpkin skin. Preheat the oven to 350ºF.

2. Cut the top and bottom off, then cut the pumpkin in half. Scoop out the seeds and pulp. *Pumpkin seeds are super nutritious and is packed with protein. Do not throw those valuable seeds away! 
3. Place the pumpkin halves on a baking sheet face down and roast for 50-60 mins.

4. Take them out and let them sit for 15 minutes to cool. When they're cool enough to handle, scoop out the flesh.

6. Puree the flesh in a food processor or with a hand-held blender until smooth. Store it in a container or can it. 

More pumpkin recipes:


                                                                                               - Yvonne


當我們想到秋季,就令人連想到南瓜。它不只是我們在這季節裡最常用的食材之一,它的顏色、氣味及味道也給我們帶來一絲的溫暖,是這個季節裡不能缺乏的!因此,我想為大家介紹這個最基本的南瓜食譜 - 南瓜泥。



南瓜泥 (約2杯)

中型南瓜    1

1. 將南瓜洗淨。烤箱預熱至350ºF

2. 將南瓜蒂與底部切除, 然後切半。將中間有籽的部分挖出。*南瓜籽非常有營養,可不要隨便丟棄喔!

3. 將切半的南瓜擺在烤盤上,平底部分朝下。烤約50-60分鐘或至軟。

4. 將烤好的南瓜拿出烤箱,放置約15分鐘稍涼後,用湯匙將南瓜肉挖出

5. 以食物調理機攪碎成泥,放置冰箱或冷凍保存,也可以做成罐頭儲藏更久喔!o(^▽^)o

                                                                                               - Yvonne


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