Roasted Cinderella Pumpkin with Serrano Lime Chef Butter
Roasted Cinderella Pumpkin with Serrano Lime Chef Butter
This recipe is easy to make and has a dramatic presentation. Cinderella pumpkins come in lots of sizes these days and are not just for looks. They have a creamy texture when puréed with Chef Butter and Serrano Lime give it a kick. I served mine as a warm dip with tortilla chips but it could be a spicy side dish for any fall meal.
Servings: 6
Ingredients
- 1 small Cinderella pumpkin (many of the fall decorative pumpkins will work)
- ½ roll Serrano Lime Chef Butter
- 1 Tbs olive oil or cooking oil
- sea salt
- fresh ground pepper
- Garnishes: chopped cilantro, serranos, queso fresco, chivesTortilla chips, (optional)
Instructions
- Preheat oven to 400F
- Cut the top off the pumpkin and hollow out the middle. Drop 2 quarter inch medallions Serrano Lime Chef Butter into the center.
- Rub the outside of the pumpkin with the cooking oil and place it in a skillet or baking dish. Bake at 400F for one hour or until the skin of the pumpkin is browning and the interior is tender.
- Remove the pumpkin from the oven. There will be liquid in the center. Ladle this out and set aside. Carefully scoop out the meat without breaking the skin. Place the meat in a food processor with the remaining Serrano Lime Chef Butter and purée until smooth. Add a little of the pumpkin liquid if the purée is too thick. Season with salt and fresh ground pepper.
- Place the pumpkin shell on a serving platter and spoon the purée back into the pumpkin, Sprinkle with your choice of garnishes. Serve warm with tortilla chips or as a side.