Puré de calabaza asada para reservar

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Puré de calabaza asada para reservar. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Puré de calabaza asada para reservar is one of the most favored of recent trending foods in the world. It's appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Puré de calabaza asada para reservar is something that I have loved my whole life.

Many things affect the quality of taste from Puré de calabaza asada para reservar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puré de calabaza asada para reservar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can have Puré de calabaza asada para reservar using 2 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Puré de calabaza asada para reservar:

1. 1 Calabaza entera
2. 1 cucharada aceite de oliva

Instructions to make to make Puré de calabaza asada para reservar

1. Se trata de hacer puré de calabaza seco que reservaremos para hacer numerosos platos. Lo reservaremos
2. Cogemos la calzada entera y la partimos en rodajas o en mitades (si es una calada redonda) o cuartos, depende del tamaño. Todos los trozos deben ser parecidos para que se asen de igual forma. Limpiamos de hilitos y pipas (las pipas las puedes reservar, les pones especias al gusto y las asas cinco minutos en el horno y tienes un snack perfecto)
3. Engrasamos ligeramente la bandeja de horno para que no se nos pegue la calabaza.
4. Con el horno precalentado a 200 grados Celsius, metes la bandeja y tendrás que dejar hacerse la calabaza entre 40-50 minutos, dependiendo del horno. A partir de los 30 minutos hay que ir echándole un vistazo y pinchando hasta que esté muy blanda (en mi caso fueron 50 minutos)
5. Dejamos enfriar. Y quitamos la piel (puedes pelarla de antemano y te saltas luego este paso). Vamos colocando la calabaza en un bol y aplastamos para que vaya saliendo el agua. Cuanto más seca, mejor.
6. Vas escurriendo y pasando la pulpa al vaso de la batidora. El agua sobrante lo puedes reservar para añadir a los guisos que vayas a hacer después (por ejemplo, una crema de calabaza)
7. Batimos bien. Con paciencia. Al estar seco costará un poco más, hay que ir parando y removiendo para que no se nos queme la batidora y que se haga bien el puré. Debe quedar una pasta suave, casi como una crema pero más gorda. Lo pasamos a un recipiente para guardar en la nevera y vamos usando según necesitemos. Se podrá usar en cremas, croquetas, pasteles (no hemos puesto sal ni ninguna especia), y hasta en bebidas.
8. Te puede durar bien una semana en la nevera. Se puede congelar y porciones (ocupará menos que los trozos de calabaza). Iré poniendo las recetas que vaya haciendo con él.

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So that's going to wrap this up with this exceptional food Recipe of Speedy Puré de calabaza asada para reservar. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!