Pumpkin baked in pieces in the oven

Classic pumpkin puree

Try making pumpkin puree for dinner with meat or chicken cutlets.

Ingredients:

• pumpkin pulp – 500 g;
• milk – 150 gr.;
• butter – 40 gr.;
• salt, spices.

Preparation:

1. The pumpkin must be washed, cut into slices and seeds removed.
2. Cut off the hard skin from the pieces and cut the pulp into small pieces.
3. Boil in salted water until soft and drain.
4. Puree using a blender or masher, adding warm milk little by little.
5. Add a piece of butter to the finished puree and serve as a side dish for dinner.
6. You can add chopped garlic and herbs.

Children and adults will be delighted with the bright orange side dish.

Application for baking, dessert and complementary feeding

You can use pumpkin puree to prepare other dishes. Let's take a closer look at them.

Pumpkin pie

You can make baked goods from pumpkin puree. For example, pumpkin pie is very tasty. To prepare it, you will need:

• 3−4 cups puree;
• 3 cups condensed milk;
• half a cup of brown sugar;
• a tablespoon of cream;
• six eggs;
• 2 gr. nutmeg;
• ½ teaspoon ground ginger;
• half a teaspoon of cinnamon;
• a pinch of salt;
• a teaspoon of vanillin.

Original bread and brownies

You can also bake bread. To prepare the dough, you need to mix puree, flour, salt, sugar, chocolate chips, eggs and vegetable oil in the proportion you need, pour everything into a baking dish or onto a baking sheet and bake until ready.

You can also make a delicious dessert: pumpkin brownies. To do this you need:

• 280 gr. flour;
• 300 gr. Sahara;
• 115 gr. butter;
• 270 ml puree;
• 170 gr. dark chocolate;
• four eggs;
• 80 ml vegetable oil;
• 5 gr. baking powder;
• 5 gr. cinnamon;
• 2 ml vanilla;
• 1 gr. salt.

Melt butter and chocolate in a water bath, stir until smooth. Beat eggs and sugar until thick foam with a mixer. Mix salt, vanillin, flour and baking powder and pour into eggs. Set aside a third of the resulting mass, add puree, vegetable oil and cinnamon to it, mix.

Add melted chocolate to the rest and stir. Place a slightly larger portion of the chocolate dough into the baking pan and spread evenly. Place pumpkin dough on top. Place the remaining chocolate on top of the pumpkin. Bake for 40 minutes at 180 degrees. You need to make sure that the dough does not dry out during baking.

For babies

A different recipe is used to feed infants. It only takes half an hour and makes two servings. This will last the baby longer. For better absorption of nutrients, you need to add a drop of vegetable oil to the finished puree.

You also need to pay attention to the quality of the grinding: lumps may appear in the puree. You will need very few ingredients:

• 100 gr. pumpkins;
• half a glass of water.

Cook the prepared and finely chopped pumpkin, covered, over low heat for 20 minutes. Then you need to drain the water, grind the pumpkin thoroughly, add a drop of oil and mix. You cannot store such a dish for a long time, because it loses its usefulness. If your baby eats little, you can reduce the amount of ingredients.

You can add other vegetables to this puree, such as carrots. You should not add seasonings to your baby's purees.

Pumpkin puree with cream

An easier cooking method that will preserve the maximum amount of vitamins and microelements in the pumpkin.

Ingredients:

• pumpkin – 1 kg;
• cream – 100 gr.;
• butter – 40 gr.;
• salt, spices.

Preparation:

1. Wash the pumpkin and cut into several pieces. Remove the seeds.
2. Place the slices on a baking sheet covered with baking paper. Season with coarse salt and add aromatic herbs. You can add a few cloves of garlic.
3. Bake in the preheated oven for about one hour, checking with a knife or fork for doneness.
4. The pulp from the baked pumpkin is easily removed with a spoon.
5. Place the finished pieces in a suitable container and puree with a blender.
6. For a softer, creamier taste, you can add cream.
7. From such a puree you can make a side dish, or you can make a cream soup by adding a sufficient amount of chicken or meat broth and spices.

With apples

Pumpkin and applesauce has a sweet and sour taste and a light fruity aroma.

It is prepared according to the following scheme:

1. Chop 900 g of pumpkin pulp into medium pieces.
2. Peel 3 apples, remove the core and cut them into slices.
3. Grind the prepared plant products in a blender or pass them through a meat grinder.
4. Transfer the resulting mass to a saucepan, add 10 g of citric acid and 80 g of sugar.
5. Keep the resulting mixture on low heat for approximately 1 hour.
6. When serving the food, you should decorate it with mint leaves or sour berries.
7. Alternatively, the puree can be distributed into sterilized glass containers and covered with lids.

Pumpkin puree for children

For baby food, pumpkin puree is best prepared at home without preservatives or flavor enhancers.

Ingredients:

• pumpkin – 100 gr.;
• water – 100 ml;

Preparation:

1. Cut the pumpkin pulp into small pieces and boil until soft in a small amount of clean water.
2. Soft pieces can be crushed with a blender, but for small ones it is better to rub through a fine sieve.
3. For the first acquaintance with this vegetable, which is very useful for the proper development of the baby, it is better to give just a little. Dilute pumpkin puree with breast milk.
4. The prepared puree without additives can be stored in the refrigerator for several days.
5. For better absorption of beta carotene, add a drop of olive oil to the puree.
6. For older children, pumpkin can be added as one of the components of vegetable and meat soups a couple of times a week.

Pumpkin contains a fair amount of sugars and usually tastes great to children without adding salt or sugar.

Carrot-pumpkin puree

First, it’s worth understanding what the benefits and harms of pumpkin puree are. The basis of the dish is a vegetable rich in carotene and vitamin A, which have a positive effect on vision and improve skin condition. The B group of vitamins helps support the functioning of the nervous system, fight insomnia, and relieve fatigue.

Pumpkin pulp is rich in fiber and fiber, which are necessary to cleanse the intestines and normalize the functioning of the digestive tract. The low calorie content of the vegetable attracts those who are on a diet, and folic acid is especially useful for pregnant women. Antioxidants and fruit acids contained in pumpkin help normalize kidney function and remove waste and toxins from the body.

In addition to the benefits, pumpkin also has some harm and contraindications for use. These include individual intolerance and allergies. People with ulcers and gastritis patients should not get carried away with vegetables, as this can exacerbate the disease. Diabetics should also be careful when consuming pumpkin pulp because it contains a lot of sugar and can cause an increase in glucose levels.

Before you prepare pumpkin puree step by step, you should take care of choosing a suitable recipe. There are many options for tasty treats: for baby feeding and for storing for future use, salty and sweet treats, for dessert, baking and as a base for soups. On the Internet you can find many photos and recipes for pumpkin puree - every housewife will be able to choose the best option.

This puree does not have any extraneous additives, so it is suitable for both baking and soups or preparing various purees with pumpkin in the future. You can freeze it and use it as needed. Pumpkin puree can be stored in the refrigerator for literally several days.

To prepare regular pumpkin puree, you must first heat-treat the vegetable. This can be done by boiling or baking the squash, and I'll describe how to do it both ways.

First, the pumpkin is thoroughly washed and cleaned of possible contaminants. We remove the tail, and then cut it in half and remove the inside with the seeds. Further actions depend on the processing method.

Children will undoubtedly like this dessert. Because it is very sweet. Sometimes this dish is called “Nezhenka”, because it has a very delicate consistency. Thanks to the citric acid in the recipe, the puree acquires a barely noticeable sourness.

For a half liter jar of puree you need:

• a can of condensed milk (200 grams);
• a level teaspoon of citric acid;
• half a kilo of fresh pumpkin.

Technology

At the beginning of the cooking process, the pumpkin is divided in half. All fibers and seeds from the core should be thoroughly cleaned. The skin also needs to be cut off and the product washed under running water. Next, the component for the puree is cut into small pieces of arbitrary shape and placed in a saucepan for subsequent cooking.

The vegetable is poured with hot liquid and sent to the stove. Cook the pumpkin until soft for about 20 minutes. If the product pieces are large, the cooking time may increase slightly. The water is drained after cooking.

Using an immersion blender, the main product in the recipe is pureed. Since the mass is quite hot, it is better to carry out all actions slowly.

At this stage, add citric acid and the specified amount of condensed milk to the chopped pumpkin. The mass is thoroughly stirred and placed on the fire again. It is recommended to simmer the food for about 10 minutes. In the meantime, you can begin to sterilize the canning containers.

The finished pumpkin puree is placed in a sterilized container and rolled up. Next, the preservation should be allowed to cool at room temperature. Then the finished preparations for the winter period can be transferred to the cellar or placed on the shelves of storage systems in the living space.

This option for preparing puree is striking in its simplicity. The dish is prepared very quickly. At the same time, the pumpkin with lemon in the recipe turns out to be very aromatic and tasty.

Components:

• several medium-sized lemons;
• pumpkin - about a kilogram;
• granulated sugar – 900 grams;
• cinnamon, ginger and anise to taste.

Technology

Place pre-peeled pumpkin and lemon slices in a thick-bottomed pan. Granulated sugar is added to the main components of the recipe in the specified amount. The container with sweet contents should stand on the table for a while until the juice is released.

The spices indicated in the recipe may not be added at all. Boil the resulting mass over low heat for about 20 minutes. After the specified time, remove the dish from the stove and cool at room temperature for 3 hours.

Then the future puree should be placed on the fire again and cooked after boiling for another third of an hour. Next, the recipe components are crushed using an immersion blender. The puree is ready! It can be consumed immediately after cooling, or stored for the winter.

This option for preparing puree allows you not only to create a tasty and nutritious dish, but also to preserve a piece of memory of the warm season in winter.

Recipe Ingredients:

• one and a half kilograms of carrots;
• a kilo of fresh pumpkin without seeds and peel.

Step-by-step cooking

At the beginning of preparation, the carrots are washed and peeled. Next, the healthy product is cut into small thin pieces and boiled in water over medium heat for about 15 minutes.

In the meantime, start preparing the pumpkin itself. To do this, peel the vegetable and cut it into small cubes. The product is added to the container with carrots and the ingredients for the puree are boiled for another 15 minutes.

Pumpkin cooks faster than carrots. So it is the carrots that should be checked for readiness after the specified time. They do this with a simple knife. If the vegetable is soft, remove it from the stove.

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The liquid from the products for future puree must be drained, and the vegetables themselves must be cooled. The cooled carrots and pumpkin are pureed using a food processor. The dish is ready to roll or eat. Bon appetit.

Pumpkin and apple puree

A dessert made from a bright, sunny vegetable with apples can be eaten simply with tea or used as a filling for baked goods.

Ingredients:

• pumpkin – 100 gr.;
• apple – 100 gr.;
• water – 50 ml;

Preparation:

1. Cut the pumpkin into small pieces and cook.
2. A little later, put the peeled apple slices into the saucepan.
3. When all the products become soft, remove all the pieces from the liquid and grind with a blender.
4. Add sugar or honey to taste.
5. When serving, you can add sour cream or whipped cream.

Both children and adult members of your family will like this puree.