Megan uses this for things and stuff
1. Trim out the stem, then halve pumpkin through stem end. Scoop out seedsand pierce the skin with a knife.
2. Place halves on a rimmed baking sheet. Transfer to a 350 degree oven,add 1/2" water, and oven-steam for 1 hour.
3. When tender, let the pumpkin cool a bit, then peel off the skin. Cut theflesh into large chunks.
4. Puree pumpkin in batches in a food processor - the consistency will belike applesauce. Drain for a thicker puree.
Comments: Cuisine at Home October 08 pg 29
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: -1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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