Pumpkin Puree with Carrots and Tomatoes from Oven

Summary

Ingredients

• 0.5 ½ butternut squash (se)
• 2 carrot (s)
• 4 medium tomato (s)
• 2 shallot (s)
• 1 clove garlic
• 200 ml vegetable stock
• 150 ml crème fraîche
• salt and pepper
• Herbs, Italian
• curry powder
• Oil for the baking dish

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Wash the pumpkin and cut into wedges, peel the carrots and cut into slices. Wash and quarter the tomatoes. Peel and peel the shallots and the clove of garlic - it is best to leave them whole so that they don`t burn.
3. Now pour some oil into a baking dish. It is best to put in the shallots and the clove of garlic first, then add the pumpkin wedges, carrot slices and the tomato quarters.
4. Place in the hot oven for 40 - 60 minutes. Stir every now and then and add the vegetable stock for the last 20 minutes.
5. As soon as the pumpkin and carrots are tender, take out the baking dish and carefully remove the skin from the pumpkin wedges. The best way to do this is to place the pumpkin column face down on the work surface and carefully slide a knife between the skin and the pulp. You can also peel the pumpkin before baking, but it`s a lot more difficult in my opinion.
6. Then put everything in a large bowl and add the crème fraîche. Now puree everything with a hand blender and then season with spices. I prefer salt, pepper, Italian. Herbs and curry powder.
7. I like to eat it as a side dish like mashed potatoes with steak or beef Wellington, but it is also suitable as a sauce in a wrap or a dip.