PUMPKIN PUREE RECIPE | ALTON BROWN - FOOD NETWORK
Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.
Provided by Alton Brown
Total Time 1 hours 57 minutes
Prep Time 20 minutes
Cook Time 37 minutes
Yield 2 to 2 1/2 pounds puree
Number Of Ingredients 2
Steps:
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
BAKED BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, for 40 minutes. Uncover; bake until squash is tender, about another 20 minutes.
Nutrition Facts : Calories 120 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch
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PUMPKIN PUREE RECIPE | ALTON BROWN - FOOD NETWORK
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