Description
This is less of a recipe and more of a method, as you'd probably use pumpkin puree in something else. Try replacing mashed bananas or unsweetened applesauce in my baked goods with this for a delicious fall twist.
You can also check out my Roasted Butternut Squash Puree and Roasted Sweet Potato Puree recipes, which can also be used just like pumpkin puree!
Below are some great pumpkin, sweet potato, or butternut recipes that you can use your puree on:
You can also check out my Roasted Butternut Squash Puree and Roasted Sweet Potato Puree recipes, which can also be used just like pumpkin puree!
Below are some great pumpkin, sweet potato, or butternut recipes that you can use your puree on:
Time
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Cost
Total Cost:
Cost per Serving:
$0.76
Ingredients
Serving(s)
- 1 small Sugar pumpkin
- 1/2 tsp Salt
Instructions
Cook Mode Off: Prevents screen dimming
- Wash the pumpkin, cut off the stem, and slice in half. Scoop out the seeds with a spoon
- Place the pumpkin halves cut side down on a parchment line baking sheet, and roast at 400F until fork tender (about 45 minutes). Flip over to let steam out for a few minutes
- Cut off the ends, and transfer to a food processor (with the skins!!) and salt. Blend until smooth
Notes
- My whole raw pumpkin weighed 764 g, and I ended up with 368 g of puree. That's about 1.5 cups or 3 servings of 1/2 cup (120 g)
Nutrition Facts
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Total Fat: 0.3g (0 %)
Saturated Fat: 0.1g (1 %)
Sodium: 377mg (16 %)
Total Carbohydrate: 16.6g (6 %)
Fiber: 1.3g (5 %)
Net Carbs: 15.3g
Total Sugar: 7.0g
Protein: 2.6g (5 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 54mg (4 %)
Iron: 2.04mg (11 %)
Magnesium: 31mg (7 %)
Potassium: 866mg (18 %)
Sources of Inspiration
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