For the recipe in English, click here.
Ako tražite ideju za ukusna i hranjiva jela od hokaido tikve koja će vaša djeca rado jesti, na pravom ste mjestu! Ovaj umak od bundeve za tjesteninu nije samo prefinog okusa, već i jednostavan za pripremu. Glavni sastojak je pečena hokaido tikva, čija slatkoća i kremasta tekstura daju jelu posebnu čar. Bonus? Uz ovaj recept lako možete pripremiti i juhu. Kad mi radimo ovo jelo – odmah ispečemo cijelu tikvu, pola ide za ovaj umak, a pola za savršeno toplu juhu. Recept možete pronaći ovdje.
Ovaj recept je prilagođen kao zdrava opcija za djecu – bez kompliciranih sastojaka, bogat okusom i pun pogodak za cijelu obitelj.
Ako vam se sviđa recept, svakako nam ostavite like i komentar – volimo čuti kako vam je ispalo i imate li svoje varijacije!
Recept: Umak od pečene hokaido tikve za tjesteninu
Sastojci:
- pola buće (mi koristimo hokaido, može i butternut)
- 1 luk
- 4 češnja češnjaka
- 4 jušne žlice kokosovog mlijeka
- muškatni oraščić
- 2 žlice maslinovog ulja
- 250 grama tjestenine
- par listića timijana ili majčine dušice
- par kapi limunovog soka
- prehrambeni kvasac za posipanje tjestenine
Priprema:
- Priprema povrća za pečenje
Tepsiju obložite papirom za pečenje i u nju stavite pola buće (prerezanu na pola, uklonjene koštice, s korom), jedan luk prerezan na 4 dijela i 4 češnja češnjaka u kori. - Začinjavanje i pečenje
Sve pokapajte s 2 žlice maslinovog ulja, dodajte 3 prstohvata papra i žličicu soli (ako je sol već uvedena u prehranu vašeg djeteta). Stavite u pećnicu zagrijanu na 200°C i pecite 30-45 minuta, dok se rubovi buće lagano ne zažare. - Blendiranje umaka
Izvadite iz pećnice, žlicom odvojite unutrašnjost buće od kore te ubacite u blender. Dodajte pečeni luk i sadržaj češnjaka (koji istisnete iz kore). Dodajte 4 žlice kokosovog mlijeka i sve dobro izblendajte dok ne dobijete glatki, kremasti umak. - Finaliziranje umaka
Umak prebacite u zagrijanu tavu i dodajte 4 žlice vode u kojoj se kuhala tjestenina. Dodajte par kapi limunovog soka, par listića majčine dušice i naribajte malo muškatnog oraščića. - Spajanje s tjesteninom
Umiješajte skuhanu tjesteninu u umak i lagano promiješajte dok se sve lijepo poveže. - Posluživanje
Prije posluživanja pospite s malo prehrambenog kvasca koji okusom podsjeća na parmezan.
Kako maksimalno iskoristiti pečenu tikvu?
Ko što sam već napomenula kad radimo ovaj recept, odmah pečemo cijelu buću – pola koristimo za umak, a od druge polovice radimo juhu. To štedi vrijeme i energiju, a imate dva ukusna i zdrava jela gotova istovremeno! Kliknite ovdje za recept za juhu.
Ako ste isprobali recept, javite nam dojmove!
👉 Kliknite like i napišite komentar – volimo čuti vaše ideje i vidjeti kako vam je ispalo!
Pasta in Roasted Pumpkin Sauce – Kid-Friendly Recipe
If you’re looking for ideas for delicious and nutritious Hokkaido pumpkin meals your kids will actually enjoy, you’re in the right place! This pumpkin pasta sauce isn’t just full of flavor – it’s also super easy to make. The star of the dish is roasted Hokkaido pumpkin, whose natural sweetness and creamy texture bring a special charm to every bite. Bonus? With this recipe, you can also easily make a soup, because when we make this dish – we roast the whole pumpkin at once. Half goes into this amazing sauce, and the other half into a warm, comforting soup (check out the soup recipe here).
This recipe is also a great healthy option among kid-friendly meals – made with simple ingredients, rich in taste, and a hit with the whole family.
If you enjoy this recipe, don’t forget to leave a like and comment – we’d love to hear how it turned out and if you made any tweaks!
Recipe: Roasted Hokkaido Pumpkin Sauce for Pasta
Ingredients:
- Half a pumpkin (we use Hokkaido, but butternut works too)
- 1 onion
- 4 cloves of garlic
- 4 tablespoons of coconut milk
- Nutmeg
- 2 tablespoons of olive oil
- 250 grams of pasta
- A few thyme or oregano leaves
- A few drops of lemon juice
- Nutritional yeast for topping the pasta
Preparation:
- Preparing the veggies for roasting
Line a baking tray with parchment paper. Add half of the pumpkin (cut in two, seeds removed, skin on), one onion cut into quarters, and 4 cloves of garlic in their skins. - Seasoning and roasting
Drizzle everything with 2 tablespoons of olive oil, add 3 pinches of pepper and 1 teaspoon of salt (if your child’s diet includes salt). Roast in a preheated oven at 200°C (392°F) for 30–45 minutes, until the pumpkin edges are lightly caramelized. - Blending the sauce
Remove from the oven, scoop out the soft pumpkin flesh with a spoon and place it in a blender. Add the roasted onion and the garlic (just squeeze it out of the skin). Add 4 tablespoons of coconut milk and blend until smooth and creamy. - Finalizing the sauce
Transfer the sauce to a warm pan and add 4 tablespoons of pasta cooking water. Add a few drops of lemon juice, a few thyme or oregano leaves, and grate in a bit of nutmeg. - Mixing with pasta
Stir the cooked pasta into the sauce and gently mix until everything is well coated. - Serving
Before serving, sprinkle with a bit of nutritional yeast – it gives a cheesy, parmesan-like flavor.
Tip: How to get the most out of roasted pumpkin?
Whenever we make this recipe, we roast the entire pumpkin. Half goes into this tasty sauce, and the other half becomes a soup. It saves time and energy – and you get two healthy and delicious meals ready almost at once! Click here for the soup recipe.
Tried the recipe? Let us know what you think!
👉 Hit like and leave a comment – we love hearing your feedback and seeing your creations!
