Pumpkin Puree
This Easy Pumpkin Puree Recipe can be used to make everything from pumpkin soup to pumpkin pie with this homemade pumpkin puree recipe.
Servings: 16 people
Calories: 19kcal
Equipment
Ingredients
- 1/2 kabocha squash
- 1/2 calabaza squash
Instructions
- Preheat oven to 400 F.
- Place parchment paper on a baking tray for easier cleanup, although it is not essential.
- Spray baking tray with non stick spray or parchment paper, if using.
- Place pumpkin halves face down on baking tray.
- Bake in oven 45 minutes - 1 hour, until fork tender.
- As soon as the cooked pumpkin is cool enough to handle, scoop out the seeds.
- You can set aside the seeds to roast later.
- Scoop out the flesh of the pumpkin using an ice cream scoop or a big spoon.
- Mash the pumpkin.
- Store in the refrigerator for up to 5 days or freeze for later use.
Video
Notes
Yield: approximately 4 cups
Nutrition
Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg
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