Ingredients
- 1 3- to 3 1/2-pound pumpkin (sugar pumpkin if possible)
- Nutritional Information
Nutritional analysis per serving (2 servings)
250 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 21 grams dietary fiber; 24 grams sugars; 8 grams protein; 36 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 3 cups
Preparation
- Preheat oven to 350 degrees.
- Remove the pumpkin stem with a large knife and cut the pumpkin in half lengthwise. Scrape out all the seeds and stringy pulp with a large spoon. Cut each half into 4 to 6 wedges and lay the wedges on a baking sheet.
- Cook the pumpkin for approximately 1 hour, flipping the wedges once. The pumpkin flesh should be soft throughout. Remove from oven and let cool at room temperature.
- When the wedges are cool enough to handle, remove the flesh from the rind either by using a paring knife or a spoon, whichever you find easier.
- Cut the pumpkin flesh into approximately 2-inch chunks and place them in the bowl of a food processor or a blender. Puree until the mixture is extremely smooth.
1 hour 30 minutes
Dining and Cooking