Pumpkin Puree
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This recipe also works for any kind of squash or sweet potato puree. For sweet potatoes, just wash ’em, stick ’em on a pan in the oven, and wait ’til they’re tender. My other favorite purees, plantain and date paste, pretty much just go into a blender without any cooking. Anyway, this is a pretty easy, fool-proof way to get high-quality veggie purees for soups, pies, pancakes, etc… no more worries about canned stuff!
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Pumpkin Puree
Instructions
- Preheat the oven to 350F.
- Cut the pumpkin (or squash) in half and remove the seeds and strings.
- Oil a rimmed baking sheet as well as the skin of the pumpkin with your chosen cooking fat. Place the pumpkin cut-side down on the sheet and add a little water to the pan, 1″ or less. If using squash, do not add water.
- Bake 30-45 minutes or until the pumpkin is easily pierced and the skin slides right off.
- When cool, remove the skin, and puree the flesh in a blender. Use or freeze the puree.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 253mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19100IU | Vitamin C: 7.4mg | Calcium: 30mg | Iron: 1.8mg