Advertisement

Fresh Pumpkin or Squash Puree

Up to a cup of this fresh, homemade puree can be substituted for shortening in recipes for baked goods.

Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Preparation time:
10 minutes
Cooking time:
50 minutes.

Directions

Yield:
3–4 cups of puree (for recipes)

Serving size:
1 cup

Preheat oven to 350°F. Carefully cut off the stem and a few inches of the top of the pumpkin or squash with a sharp knife. Cut into halves. Remove stringy flesh and seeds, then cut again into quarters. Bake 50–60 minutes until soft. Allow to cool, then scoop the flesh from the skin into a food processor and puree until smooth. For a smoother consistency, push the puree through a strainer. Freeze any unused puree in a freezer-approved plastic container, marking the container with the amount it contains. Puree can be stored for up to six months. Try substituting up to a cup of puree for shortening in recipes for baked goods.

Tip: Squash can be difficult to cut. If you use squash frequently, consider buying a designated small hand saw to help you cut through the thick skin. Label this saw so that it does not get used for materials other than food.

Nutrition Information:

Calories: 101 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 5 mg, Fiber: 7 g

Exchanges per serving: 1 1/2 starch. Carbohydrate choices: 1 1/2.

Reviews

Advertisement

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe