Buttery pumpkin goes well with roast meat.
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- 600g peeled pumpkin, cut into 2-3cm dice
- 3 1/2 tsp sea salt
- 75g unsalted butter
- 1/2 brown onion, finely diced
- freshly ground pepper
Place the pumpkin in a saucepan and add enough cold water to almost cover. Add 2 tsp sea salt and simmer gently for 20 minutes, or until the pumpkin is soft. Set aside. Meanwhile, dice 50g butter and place it in a heavy-based saucepan over a low heat.
Add the onion and remaining salt and sauté for about 5 minutes or until the onion is very soft. Add the pumpkin and cook for a further 2 minutes.
Pass the mixture through a mouli or blend it in a food processor or blender. Finely dice the remaining butter and stir it into the purée until melted. Check the seasoning.