Krema od bundeve | Butternut squash puree

(scroll down for English)

Vec sam spomenula da je jesen vrijeme bundeva i buča. Ova krema je toliko jednostavna za napraviti, a tooooliko ukusna, i sama za sebe i u drugim kolačima i jelima.

Pa pogledajte te divne boje! 

Bila bi naprosto grehota neiskoristiti ovu predivnu narandzastu boju za nesto.

Sastojci:
1 buča (kabocha, butternut ili bilo koja druga)
Sok od svježe narandze
1 zlicica cimeta*
1 zlicica djumbira u prahu
3 zlice meda

Priprema:
1. Zagrijati pecnicu na 180 C. Prerazati bucu na pola, ocistiti sjemenke i isjeckati na kocke. Staviti da se pece jedno 20-ak minuta (2-3 puta prodrmati pleh da se ne zalijepi za papir). Probati viljuskom pred kraj, ako je mekano onda je gotovo.
2. Kad se malo prohladi staviti u blender i dodati ostale sastojke.  Ako je smjesa pregusta dodati jos malo narandzinog soka da smjesa bude glatka.

*mislim da cak moze proci i bez cimeta, jace bi se osjecao okus bundeve, tako da cimet mozete i preskociti.. a i boja same smjese bi ostala svjetlija, sa dodatim cimetom malo potamni. 

~~~~~~~~~~~ English ~~~~~~~~~~

Butternut squash puree

Ingredients:
1 squash (kabocha, butternut or any other)  
juice of 1 fresh orange
1 teaspoon cinnamon*
1 tsp ginger powder
3 tablespoons honey

Preparation:
1. Heat the oven to 350 F. 
2. Cut the squash in half,peal, remove the seeds and cut into cubes. Put on a baking sheet covered with baking paper and bake for about 20 minutes (shake the baking sheet a few times so it doesn't stick to the paper). Stick a fork in a to try if it's ready. If it's soft it's done. 
3. Leave it to cool down a bit then put in a blender and add the other ingredients. If you think it's too thick add a little orange juice to the mixture and blend until smooth.

*I think it's actually nicer without cinnamon, the squash would feel stronger. Therefore, you can totally skip the cinnamon .. and color mixture itself would remain brighter without it.
 

--
ae!