Subj : 155 - Fresh Pumpkin or S
To   : All
From : Dave Drum
Date : Sat Jun 07 2025 17:28:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Pumpkin Or Squash Puree
 Categories: Squash
      Yield: 1 servings
 
      6 lb Small pumpkin or medium
           - squash
 
  Set oven @ 350ºF/175ºC.
  
  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.
  
  Yield: 3 - 4 cups of puree (for recipes)
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Confuse Us says: Man who stand on toilet is high on pot.
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