Fall Time Recipe of the Week with Marco Borges, Pasta Puttanesca & Pumpkin Puree...
Marco Borges Super Easy Vegan Pasta Puttanesca Recipe
Feel nourished and full with this quick and vegan recipe of Pasta Puttanesca with Summer Squash. Watch Borges' exclusive recipe video, featuring his adorable sous-chef Not a Nugget, and follow along at home. https://www.peta.org/living/food/marc...
First, scoop out the pumpkin seeds and roast the squash on a baking sheet until fork tender.
Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth.
Depending on the variety of squash you use, the consistency of your puree may be more watery than that of a canned puree. If you’re making pumpkin pie, you might want to strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes. In baking recipes like these cookies or my favorite pumpkin bread, I simply use about 2 tablespoons less liquid (less oil in the cookies, less almond milk in the bread).
Note: when I used buttercup squash, my puree was much thicker.
Once you’ve made your puree, there are tons of ways to use it! Here are a few ideas to get you started:
Try it in these easy pumpkin muffins.
Make pancakes next Saturday.
Bake a snack cake for your kids this week.
Use it in place of eggs in this vegan fall French toast!
Homemade Pumpkin Puree
Prep time: 10 mins, Cook time: 40 mins, Total time: 50 mins
Learn how to make delicious pumpkin puree at home! Stir it into oatmeal or risotto, or use it for all your fall baking recipes.
1 pumpkin or large squash: a sugar pumpkin, cheese pumpkin (pictured), buttercup squash, butternut squash, or kabocha squash. Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet. (Note: in the pictures mine is cut into quarters because I had already cut into it when making this soup).
Roast for 40 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour. Use your hands to peel the flesh from the skin and place in a food processor. Puree until smooth, letting your food processor run for about a minute, stopping to scrape down the sides as needed.
Transfer to containers and chill until ready to use.
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