Cooked Pumpkin
Cooked Pumpkin delivers tender, naturally sweet roasted squash that blends into a smooth, velvety purée ideal for pies, breads, soups, and sauces. The gentle roast deepens flavor and keeps moisture in, yielding a versatile base for fall baking or holiday dishes and an everyday dairy-free alternative to canned purée.
- Prep15 min
- Cook1 hr
- Serves30
- DifficultyEasy
- 1
Preheat the oven to 300 degrees F (150 degrees C).
- 2
Cut the pumpkin into small, manageable pieces; remove the pith and seeds and discard them.
- 3
Arrange the cut pumpkin skin-side up in a large roasting pan. Pour in 1/4 inch of water.
- 4
Bake, uncovered, until tender, about 1 hour. Take it out of the oven and let it cool for 10 to 20 minutes.
- 5
Trim the skin from the cooled pumpkin pieces. Put the pumpkin flesh in a food processor and puree until smooth, or mash the pieces in a bowl with a potato masher.
- Calories 14.28 kcal Low Source
- Protein 0.57 g Low Source
- Carbs 3.12 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 2.72 mg Low Source
- Fiber 0.85 g Low Source
- Sugar 1.13 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 11.22 mg Low Source
- Iron 0.2 mg Low Source
- Potassium 0.0 mg Low Source
- Vitamin A 1190.03 mcg_rae Good Source
- Vitamin C 1.36 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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