Maple-Infused Pumpkin Puree is a simple yet delightful way to embrace autumn’s bounty. With the warmth of cinnamon and the sweetness of maple syrup, it transforms humble pumpkins into a silky, flavorful side dish or ingredient for countless recipes.
Sugar pumpkins are the stars here, chosen for their natural sweetness and smooth texture, making them ideal for purees. Maple syrup adds a rich, caramel-like sweetness that complements the pumpkin beautifully. Olive oil helps to roast the pumpkins to perfection, ensuring a tender, creamy result. Cinnamon and nutmeg introduce warm, aromatic notes, while a touch of salt enhances all the flavors, balancing the sweetness.
This puree shines as a side dish alongside roasted meats, especially turkey or pork. Stir it into oatmeal for a cozy breakfast or use it as a filling for ravioli or a base for soups. It’s also delightful swirled into yogurt or spread on a warm slice of toast.
Start by preheating your oven to 375°F — this ensures the pumpkins cook evenly. Next, cut the sugar pumpkins in half and scoop out the seeds. You can keep the seeds for roasting later, if you like. Rub the cut surfaces of the pumpkins with olive oil, then sprinkle them with cinnamon, nutmeg, and a pinch of salt. This seasoning step is key to infusing the pumpkins with flavor during roasting.
Place the seasoned pumpkin halves cut-side down on a baking sheet. This helps them cook evenly and prevents them from drying out. Roast them in the oven for about 45 to 60 minutes. You’ll know they’re ready when the flesh is tender and can be easily pierced with a fork. Once done, let them cool slightly — just enough so you can handle them without burning your fingers.
Scoop the cooled pumpkin flesh into a food processor. Add the maple syrup and blend until the mixture is smooth and creamy. Take a moment to taste; this is where you can adjust the seasoning if needed. And just like that, your Maple-Infused Pumpkin Puree is ready to be enjoyed or used in your favorite recipes!
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