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DIY Pumpkin Purée

DIY Pumpkin Purée
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DIY Pumpkin Purée

Prep: 10 minutes plus cooling
Roast: 30 minutes • Serves: 4

1 pie pumpkin, halved through stem (about 2-1/2 pounds)

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes.

2. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer flesh to food processor; purée 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.

Approximate nutritional values per serving (1/2 cup):
52 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 2mg Sodium,
13g Carbohydrates, 1g Fiber, 5g Sugars, 0g Added Sugars, 2g Protein

Dietitian’s Dish Tip(s):
When making a pumpkin purée, don’t toss the pumpkin seeds! They’re rich in minerals like magnesium, zinc and iron. Rinse and roast the seeds with olive oil and seasonings for a healthy snack.

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