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
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