Home Made Pumpkin Puree
Ingredients
- 1 medium pumpkin
- 2 teaspoons coconut oil
Note
Home made pumpkin puree is fresh, healthy and preservative free. Store extra in the freezer for future use.
Directions
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| Wash the pumpkin thoroughly. Cut into large wedges. Brush coconut oil over pumpkin wedges. |
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| Heat oven to 360 degrees. Bake pumpkin wedges uncovered for 45 - 60 minutes till flesh is tender. Insert a fork and see if it goes all the way through easily. |
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| Remove from oven. Cool about 15 minutes and then scoop out flesh from pumpkin. It's very easy to peel. |
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| Blend pumpkin smooth in a food processor or blender. You can also just mash it with a potato masher or spoon |
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| Save leftovers by freezing in ziploc or freezer bags in the freezer. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!