February 3, 2011

Coconut Pumpkin Purée

Although pumpkins are likely the best-known squash grown in the States and a versatile ingredient for cooking, we seem to associate them with only Halloween or Thanksgiving and a limited amount of dishes. Pumpkins are believed to have originated in the Americas and are now grown around the world. I like using pumpkin because it works well in both sweet and savory recipes. Pumpkin purée accompanies orange pecan kale and blue potatoes.

Olive or vegetable oil could easily be used instead of coconut oil. I roasted the pumpkin but other methods of cooking would work as well. The amount of coconut milk may vary depending upon preference.

4 c cooked pumpkin

1 medium yellow onion, trimmed and roughly chopped

2 tbsp coconut oil

½ c coconut milk

salt and pepper

1. Heat coconut oil in a medium skillet over medium heat. Add the onion, sauté until translucent and remove from heat.

2. Combine all the ingredients in a food processor and purée until smooth. Season to taste with salt and pepper.

3. Serve warm or room temperature.

Serves 3-4


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