Basic recipe: pumpkin fondue and cashew nuts veg
39 recipes
Basic recipe: pumpkin puree for your preparations
ingredients
servings
1
Pumpkin
1000 grams
Pumpkin
1 gram
preserves from Italy - Piemonte
Basic recipe: pumpkin puree for your preparations
Basic recipe: pumpkin puree for your preparations
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
#zucca #ricettabase
preparation
step 1
Preheat the oven to 200 degrees, cut the pumpkin into slices about 3 cm in thickness and after they have been deprived of seeds and filaments arrange them on a plate lined with parchment paper.
step 2
There is the case of spoiling your hands by removing the rind will be much easier to do after it is cooked.
step 3
Bake for one hour in a convection oven, keep an eye on the pumpkin should not darken but become soft, practice it with a fork, when it penetrates effortlessly is ready.
step 4
Let cool completely the slices on the plate, then removed the rind helping with a boxcutter, it will come off easily in a few moments.
step 5
Squeeze each slice in a colander, so as to lose the vegetable water, if you do not want to do it manually, puts all the pulp in a colander with weights above and let it stand in the sink, so SCOLER
step 6
With the blender in cream reduce it, transfer it in jars that you can freeze to make the scorta.Il process to remove the water is boring but I assure you that in this way the puree will be better if frozen.
