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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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