Pumpkin or Squash Two Ways (Pureed and Roasted)

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Ingredients

  • 1 (2-1/2 pound) small pumpkin, butternut, buttercup or other winter squash
  • 1 1/2 teaspoons P.S. Flavor!? Creole Kitchen, other creole seasoning or kosher salt and black pepper, to taste, divided
  • 2 cloves garlic, smashed
  • 6 fresh thyme sprigs
  • Low sodium chicken stock or water (about 2 cups) to cover
  • 1 teaspoon extra-virgin olive oil

Directions

  1. Cut the pumpkin or squash through the stem-end and scoop out the seeds and fibers. If you like, save the seeds and roast them for another use.
  2. Using a knife or a vegetable peeler, peel the pumpkin or squash halves. Cut in half and then into a small dice and set aside.
  3. To make the puree, cut the remaining half into large chunks and transfer to a small pot. Add 1 teaspoon Creole Kitchen, garlic, thyme sprigs and chicken stock (or water) to cover. Bring to boil over high heat, and then reduce heat to a simmer. Cook for 12-15 minutes until fork tender. Blend until smooth with an immersion blender or carefully in a stand blender or food processor.
  4. To cook the diced pumpkin, toss with 1 teaspoon olive oil and ½ teaspoon Creole Kitchen. Spread out onto a hot sheet pan in a 375 F degree oven and roast until pumpkin is golden brown.

https://www.cutco.com/learn/pumpkin-or-winter-squash-two-ways