Directions:
- Preheat oven to 400°F.
- Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
- Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
- Cooks&apos note: Purée keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.54 Kcal (471 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 3.54mg | 0% | |
| Potassium | 1029.07mg | 22% | |
| Total Carbs | 21.16g | 7% | |
| Sugars | 9.07g | 36% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 27.2mg | 45% | |
| Iron | 3mg | 17% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 36.65 Kcal (153 kJ) | ||
| Calories from fat | 11.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 6% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 3% | |
| Sodium | 1.15mg | 0% | |
| Potassium | 335.13mg | 22% | |
| Total Carbs | 6.89g | 7% | |
| Sugars | 2.95g | 36% | |
| Dietary Fiber | 0.98g | 12% | |
| Protein | 1g | 6% | |
| Vitamin C | 8.9mg | 45% | |
| Iron | 1mg | 17% | |
| Calcium | 21mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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