Kabocha Puree- vegan
|Kabocha has a velvety texture when pureed.|
1 kg kabocha, blue hubbard squash or similar, peeled and roughly diced
- Saute the pumpkin in the oil for about a minute, then add the spices and stir well.
- Add the water and seasalt. Cover and gently simmer.
- When all the liquid has been absorbed and the pumpkin is soft, mash or blend it to a puree- we left ours quite coarse.
- Serve immediately (or transfer to a heatproof dish to keep warm).