Pumpkin Puree

Pumpkin Puree

Pumpkin Puree

Episode 52: Sonja's Menu


Makes 4 cups/970 g


1 stick butter (1/2 cup/113 g)
3 shallots, thinly sliced
3 garlic cloves, sliced
4 1/2 pounds/2 kg sugar pie pumpkin or butternut squash, peeled, seeded, cut into about 3/4-inch/2-cm cubes
Pinch freshly grated nutmeg, plus more for garnish
Salt and freshly ground black pepper


  1. Melt the butter in a large pot over medium to low heat. Add the shallots and garlic and sauté for about 8 minutes or until soft, but not colored. Add the pumpkin and a pinch of grated nutmeg.
  2. Cover and cook over medium heat for 45 minutes, stirring occasionally, or until the pumpkin is very tender.  Remove the lid and continue to cook for 10 minutes or until all the liquid has evaporated.
  3. Transfer the pumpkin mixture to a blender or food processor and puree until smooth. Season the pumpkin puree to taste with salt and pepper. Transfer the puree to a serving bowl. Garnish with grated nutmeg and serve hot.

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