Recipes

Roasted French Pumpkin Purée

John Jackson

Executive Chef

Bocanova

Oakland
Calif.
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Yield: 
4 servings
Ingredients: 
1
each
French Pumpkin, Small
3
tbs
Olive Oil
As needed
Salt
As needed
Freshly Ground White Pepper
1
Thoroughly wash pumpkin. Cut into quarters and remove seeds. Peel one of the quarters and dice small and set aside. Preheat oven to 350 degrees F. Toss remaining pumpkin quarters in olive oil, salt and white pepper and place on a sheet pan, skin-side up, in oven and cook 45 minutes or until a knife enters and leaves cooked pumpkin without sticking. Let cool at room temperature and scrape pumpkin flesh from the skin with a spoon and remove to bowl. Add all liquid from roasting pan to the pumpkin flesh and rice smooth.
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