Home » Puree » Roasted Ayote and Pumpkin Puree

Roasted Ayote and Pumpkin Puree

Ayote

So Sunday I went on a bit of a cooking spree. I had a few recipes I wanted to try out that I knew would take most of the day. Most days with the construction going on I don’t have four or more solid hours to spend in the kitchen. So these things have been piling up in my To Do list. Sunday seemed an ideal day to play in the kitchen since everyone here takes the day off. So I spent the day baking bread, making jam (it’s still not quite right) and roasting coffee.

But after the day of baking I still needed to make dinner. I’ve been seeing so many posts lately on facebook about pumpkin picking and pumpkin recipes on Pintrest I was feeling a bit jealous. So the other day, I had bought what is here called an ayote, and is a pumpkin. I had been hesitant to buy one before because they are large and I cook only for the two of us. But Pinterest has inspired me to be creative. So last night I decided to cut into it and roast it up. For dinner we had Sesame Encrusted Sea Bass with a Ginger Mango sauce and Roasted Ayote over brown rice.

I cut the Ayote in half and then into quarters. I coated the wedges with coconut oil (it’s warm enough here that it is liquid). Then I seasoned all four wedges with a little salt. I decided two would be enough for dinner and the other two I would puree. The two for puree, I only oiled and salted but the other two I added some cinnamon and some sugar. I put all for on a baking sheet and through them a 425 F over for about an hour until fork tender.

After dinner I shredded the cooled wedges with a fork. Then all I did was throw the shredded pumpkin into a mason jar and use my immersion blender to blend it until smooth. In the end it was super easy and the flavor is amazing. Now I just need to decide what to make with the puree.

Roasted Ayote

1/4 Ayote  (green  pumpkin) cut into wedges

Coconut Oil

Cinnamon

Salt

Sugar

Pre-heat oven to 425 F

Place pumpkin wedges on baking sheet and coat with oil

Sprinkle salt, sugar, and cinnamon on wedges.

Cook for 45 mins- 1 hour untill fork tender

Pumpkin Puree

Roasted pumpkin wedges oiled and salted

Scrape the roasted pumpkin from the skin from a pan

Put in blender or food processor (I used an immersion blender) and blend until smooth

You can add water to thin out the puree

Pumpkin Puree

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One thought on “Roasted Ayote and Pumpkin Puree

  1. Pingback: Banana Bread | Cage Free Cooking

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