Try this Pumpkin Puree recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 175. Scoop out and discard the pumpkin seeds and pulp. Put the pumpkin wedges on a baking tray, then rub with the olive oil and salt. Bake on the middle oven rack until tender - about 1 hour. (If you're pressed for time, cut the pumpkin into smaller chunks and bake for 30 minutes.) Scoop out the flesh and puree using a stick blender or mash well by hand. Once cool, store in 1 cup batches in the freezer in zip-lock bags or sealed containers.
Variation: To make sweet potato puree, peel and chop into chunks. Either bake and pure as above, or simply boil, drain and puree.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 60 | ||
Calories from Fat: 60 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0.1mg | 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. |
Calories per serving: 60
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