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
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|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 %|
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