Pumpkin puree for Sunday roast

Ingredients for 3 servings:

• 700 g butternut squash
• 1 tbsp butter for sautéing
• 250 ml vegetable stock
• some salt and pepper, black
• 1 small bay leaf
• 3 cloves
• 2 allspice berries
• 2 juniper berries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut off the ends of the pumpkin and peel it (it’s best to wear disposable gloves so your hands don’t get sticky). Then halve the pumpkin and scoop out the seeds with a spoon. Cut the pumpkin flesh into small cubes. Heat the butter in a saucepan. Once the butter has melted, add the pumpkin cubes and sauté for about 2 minutes, then deglaze with the stock. Place the spices in a tea strainer or similar and add to the pumpkin. Simmer everything for about 10 minutes and season with salt and pepper. When the pumpkin is tender, remove the strainer and mash the pumpkin with a potato masher. Roast beef with croquettes goes very well with this dish.