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Ингредиенты
Инструкции
- Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
- Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut-side down on the prepared baking sheet. Bake till the flesh is soft when pierced with a fork, 45 to 60 min. Remove from the oven and let cold.
- Scoop out the flesh into a food processor or possibly blender. Puree till smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 min before using. Cover and chill for up to 1 week, or possibly freeze up to 1 year.
- This recipe yields 2 c..
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 13g | |
| Calories 120 | |
| Calories from Fat 120 | 100% |
| Total Fat 13.6g | 17% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
