Roasted Pear and Pumpkin Puree
A smooth, warm puree of roasted pear and pumpkin with a creamy taste. It has no added sugar, as the pear provides the sweetness.
- Time
- 45 min
- Serving
- 100 kcal
- Ingredients
- ≈ $0.63
- Protein
- 1 g
Ingredients
- 1 Pears≈ $3.80 per kg 100 g
- 2 Pumpkinpack 1 kg ≈ $2.80 80 g
- 3 Butterpack 180 g ≈ $1.57 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 190 °C. Peel the pumpkin2 and remove the seeds, then cut into slices about 1.5 cm thick.
Wash the pear1, cut in half and remove the core and seeds.
Place the pumpkin2 and pear1 on a baking sheet lined with parchment, or in a covered dish. Cover with foil and roast the pumpkin for 25–30 minutes and the pear for 20–25 minutes, until a knife slides in without resistance.
Peel the pear1, then put the flesh in a blender with the pumpkin2 and butter3. Blend to a smooth puree, adding 1–2 tablespoons of boiled water if needed.
Cool until warm and serve with a spoon.
Tips
- Why it works
- Bake the pumpkin and pear under foil. The steam softens the flesh and the sugars caramelize, so the puree is sweet without additives and not fibrous.
- Substitutions
- Swap the pear for an apple of the same weight and bake for 20 minutes. You can replace the pumpkin with carrot, but bake it longer, up to 35 minutes.
- Common mistakes
- Tough fibers or chunks in the puree mean the pear came out too early. A knife should slide in without resistance and the flesh should blend smooth.
- Storing and reheating
- Keep in a closed jar in the fridge for up to 2 days. Reheat in a water bath or microwave until warm, and stir. It freezes well for up to 2 months.
- Serve with
- Serve warm with a spoon as an afternoon snack, or stir into oatmeal instead of sugar.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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