The DIY Pantry by Kresha Faber

Author:Kresha Faber [Faber, Kresha]
Language: eng
Format: epub
ISBN: 978-1-4405-7169-5
Publisher: F+W Media
Published: 2014-03-11T04:00:00+00:00

CALORIES: 116

FAT: 0 g

PROTEIN: 4 g

SODIUM: 4 mg

FIBER: 2 g

CARBOHYDRATES: 29 g

SUGAR: 6 g

1 pumpkin, approximately 3 pounds

Preheat the oven to 350°F.

Rinse the pumpkin under warm water, removing any dirt or debris; then cut the pumpkin in half.

Scoop out the seeds and set aside.

Lay the pumpkin face-down in a large baking dish and cover the bottom of the dish with 1⁄4" of water.

Bake for 45–60 minutes or until tender.

Remove from the oven and scoop out the squash, discarding the skin.

The roasted pumpkin is now ready to use, but if you’d like a smooth texture, purée it with an immersion blender or a food processor. For an ultra-smooth texture, pass the mixture through a fine-mesh sieve.

Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

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