It is that time of year again, pumpkins everywhere. Personally, I love to use things when they are in season, and this puree serves as a great base for any number of recipes. I have a few low carb recipes on [ketoto.me](ketoto.me) that use this puree, I would love if you check them out.
Ingredients:
1 Pumpkin (I used a medium/small pumpkin)
Directions:
- Preheat oven to 325
- Cut pumpkin in half and remove the seeds and fibrous strings, set aside (makes excellent roasted pumpkin seeds)
- Line a baking sheet with foil, and cover the pumpkin halves with foil (cut side up)
- Roast for 1 hour - or until tender, test with a fork for a soft pumpkin flesh
- Remove from oven and let cool, scoop out the pumpkin meat (I used an ice cream scoop) and blend until pureed
Macros (Makes about 5, 1 cup servings but varies on pumpkin size):
- Protein: 2
- Fat: 0
- Net Carbs: 10
- Total Carbs: 20
bon appetit
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