Thanks Giving is just around the corner and most of us are preparing a nice Turkey dinner… Since the season is full of pumkins, we can make fresh pumpkin puree to serve with the turkey or along side a roasted chicken… Joanna’s Table gives us a recipe…
Ingredients
- 3kg pumpkin
- 1 1/2 tablespoons unsalted butter, melted
Preparation
Cut the pumpkin in 2 cm slices. remove the seeds and the membranes, reserving the seeds for toasting if desired, and brush the slices of the pumpkin with the butter
Bake it in a shallow baking pan at 180°C until the pulp is tender
Discard any liquid that may have accumulated in the pumpkin
Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight.
Serve next to roasted chicken or turkey.
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