El puré de calabaza es una guarnición fácil, rápida y (sobre todo) riquísima! La calabaza en si es bastante dulce, asi que con un poquito de mantequilla, sal y canela es el acompañamiento perfecto para platos como cerdo al horno y el mítico pavo de El día de Acción de Gracias. En Massachusetts normalmente vamos al “Pumpkin Patch” (una granja donde se vende calabazas) y se puede escoger una calabaza del jardín. Mi padre también tenía un jardín grande donde sembraba calabazas enormes– hasta 20 kilos! Ojala que tuviera las fotos para enseñaros! A ver si disfrutáis de esta sencilla receta de puré de calabaza muy rico.
PrintPuré de Calabaza
Un puré de calabaza es la guarnición ideal para carnes asados.
- Prep Time: 45 mins
- Cook Time: 5 mins
- Total Time: 50 minutes
- Yield: 6
Ingredients
- 1 calabaza pequeña (unos 6 kilos) igual puedes usar una calabaza violín o zapallo anco (Butternut Squash en inglés)
- 60 g de mantequilla sin sal
- Un chorrito de leche entera (no pongas demasiado o el puré saldrá muy liquido)
- Sal (a gusto)
- 1 cucharadita de canela
Instructions
- Lava la calabaza y córtala en trozos del mismo tamaño (si puedes quitar la piel antes será más fácil luego, pero si es muy difícil, déjala por ahora)
- Quita las semillas y la pulpa que puede tener la calabaza
- Pon la calabaza en una olla grande y cúbrela con agua fría
- Añade sal abundante y déjala cocer media hora (herviendo ligeramente)
- Cuando se puede pinchar facilmente con un tenedor estará lista
- Quítala del fuego y escúrrela
- Si la piel todavía está allí, quítala con un tenedor (debe ser muy fácil)
- Con la calabaza cocida haz el puré con un “Potato Masher” pisapuré o machucador de patatas en español!
- Añade la mantequilla, sal, canela, y (si ya no es muy líquido) un chorrito de leche.
- Machácalo bien y a comer!
También está muy rico mezclar el puré de calabaza con el puré de patata– eso aprendí en Argentina! Prúebalo y cuéntame!
Fuente del imágen: mirwav
- Dip de 7 Capas (7 Layer Dip) - 14/04/2019
- Alitas de Pollo con Salsa Búfalo (Receta de Buffalo Wings) - 20/03/2019
- Angel Food Cake (Pastel del Ángel) - 23/02/2019
I absolutely love your website.. Pleasant colors & theme.
Did you create this site yourself? Please reply back as
I’m planning to create my very own website and would love to find out where you got this from or what the theme is named. Cheers!
If you want to increase your know-how simply keep visiting this website and be
updated with the latest information posted here.
Hi to every body, it’s my first go to see of this weblog; this website
consists of amazing and actually fine data designed for readers.
What’s up i am kavin, its my first time to commenting anyplace, when i read this paragraph i thought i
could also make comment due to this brilliant piece of writing.
When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each
time a comment is added I get four e-mails
with the same comment. Is there any way you can remove me from that service?
Thanks!
Pretty nice post. I just stumbled upon your blog and wished to say that I’ve really enjoyed browsing your blog
posts. After all I will be subscribing to your feed and I hope you write again soon!
I was wondering if you ever considered changing the structure
of your blog? Its very well written; I love what youve got to say.
But maybe you could a little more in the way of
content so people could connect with it better. Youve got an awful lot of text for only having one or 2 pictures.
Maybe you could space it out better?
I have read so many content on the topic of the blogger lovers but this post is really a fastidious article,
keep it up.
I couldn’t refrain from commenting. Very well written!
Paragraph writing іs also a fun, if yoս be acquainted witҺ afterward үoս can wrfite іf not it is difficult too write.
Hello there I am so delighted I found your webpage, I really found you
by error, while I was looking on Bing for something else, Nonetheless I am here now and would just like to say thank you for a incredible post and a all round enjoyable blog (I also love the theme/design), I don’t have time to read it all at the minute but I have bookmarked it and also added in your RSS feeds, so when I have time I will be back
to read much more, Please do keep up the great job.
It’s actually a great and useful piece of information.
I’m happy that you shared this useful information with us.
Please stay us informed like this. Thank you for sharing.
Apparently, this sample would have been ordered by mail by the British magazine Girl and Residence.
This explicit sample was advertised in the January 1976 concern (the yr and
month I used to be born).
An intriguing discussion is definitely worth comment.
I do think that you need to publish more on this topic, it may
not be a taboo matter but usually folks don’t speak about
such subjects. To the next! All the best!!
Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!