As the crisp autumn air settles in, there’s nothing quite like the comfort of a warm, hearty dish to celebrate the season. Inspired by my recent visit to a local pumpkin patch, where I discovered the stunning Long of Naples pumpkin, I decided to create a recipe that showcases its unique flavor and texture. This Roasted Pecan and Brown Butter Pumpkin Puree brings together the nutty richness of pecans and the deep, buttery notes of brown butter, transforming this humble pumpkin into a cozy, delicious treat perfect for any fall gathering. Let’s dive into this seasonal delight!
Roasted Pecan and Brown Butter Pumpkin Puree
After a delightful visit to our local pumpkin patch, where we stumbled upon the majestic Long of Naples pumpkin squash, I couldn’t wait to bring it home and experiment in the kitchen. This gourd is not only an eye-catching centerpiece but also the perfect ingredient for a comforting autumn dish!
When I first encountered the Long of Naples pumpkin, its impressive size and unique color immediately captured my husband’s attention. For a bit of perspective, this pumpkin is about the length of our dogs from shoulder to hip—our husky and lab mix are no small pups! With potential lengths of up to 50 inches and weights reaching 70 pounds, it’s no wonder this variety stands out in the patch! 🎃🐾
Health Benefits
The Long of Naples pumpkin is rich in Vitamin C and beta-carotene, making it an excellent choice for boosting immune function and promoting healthy skin. This pumpkin variety is not just beautiful; it also brings a host of health benefits to the table! 🌟
Taste and Texture
When I baked our Long of Naples pumpkin, I found the flesh ranged from a light orange-yellow to a deep orange. Its stringy texture is somewhat reminiscent of spaghetti squash, while the flavor is mild and slightly dry. While this can be a bit bland on its own, it provides a perfect canvas for bolder flavors.
The Inspiration Behind the Recipe
With the pumpkin freshly roasted, I realized I needed to elevate its subtle flavor. I decided to pair it with roasted pecans and brown butter, creating a rich and delicious puree that truly highlights the pumpkin's qualities. The nuttiness of the pecans combined with the depth of flavor from the brown butter adds a delightful twist to this dish.
This recipe is not only simple but also allows the Long of Naples pumpkin to shine. Whether you’re looking for a cozy side dish for a fall gathering or a comforting bowl of goodness to enjoy on a chilly evening, this Roasted Pecan and Brown Butter Pumpkin Puree is a delightful option!
How to Make Roasted Pecan and Brown Butter Pumpkin Puree
Prep Time: 15 MINS
Cook Time: 1 HOUR
Total Time: 1 HOUR and 15 MINS
Tools: Knife, Cutting Board, Baking Sheet, Blender or Food Processor
Ingredients:
1 Long of Naples pumpkin (or any large pumpkin/squash)
1 cup pecans
1/2 cup vegan butter (or regular butter if not vegan)
Salt and pepper to taste
Optional: a pinch of nutmeg or cinnamon for warmth
Directions:
Roast the Pumpkin:
Preheat your oven to 400°F (200°C).
Carefully slice the Long of Naples pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
Roast for about 45 minutes to 1 hour, or until the flesh is fork-tender.
Prepare the Pecans:
While the pumpkin is roasting, spread the pecans on a separate baking sheet and toast them in the oven for about 8-10 minutes, until they’re fragrant. Keep an eye on them to prevent burning!
You can also toast them in the soup pan for ease! My oven was occupied, so I had to use the stovetop.
Make the Brown Butter:
In a skillet, melt the vegan butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and has a nutty aroma. Remove from heat.
Blend the Ingredients:
Once the pumpkin is roasted and cool enough to handle, scoop the flesh into a blender or food processor. Add the toasted pecans and brown butter, and blend until smooth. If it’s too thick, you can add a splash of vegetable broth or water to achieve your desired consistency.
Season with salt, pepper, and a pinch of nutmeg or cinnamon if desired.
Serve and Enjoy:
Transfer the puree to a serving bowl. It can be enjoyed warm or at room temperature, and it pairs wonderfully with roasted vegetables or as a base for grains.
This recipe is a fantastic way to celebrate the flavors of fall while showcasing the unique qualities of the Long of Naples pumpkin. Plus, it’s easy to make and absolutely delicious!
I truly hope you enjoy this Roasted Pecan and Brown Butter Pumpkin Puree as much as we did. It’s a wonderful reminder of the joys of seasonal cooking and the bounty of the autumn harvest.
Please leave me a note and tell me what you think!
All my light.
All my love,
Jordan
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