At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Fresh pumpkin for baking takes a little extra time to prepare, but it’s worth it when you taste the results.
Heat oven to 375°F.
Place whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake 45-60 minutes or until fork tender. Remove pumpkin from oven. Cool 30 minutes.
Cut pumpkin in half. Scoop out seeds. Scrape pumpkin flesh from peel. Mash with potato masher or blend on medium-high speed in small batches in 5-cup blender container until pumpkin is smooth.
Store roasted pumpkin in resealable plastic food bag. Refrigerate up to 2 days.
Cooked Pumpkin: Cut pumpkin in half; scoop out seeds and stringy portion. Cut pumpkin into 2-inch chunks. Heat 1-inch water to boiling in medium saucepan; add pumpkin chunks. Continue cooking until water returns to a boil. Reduce heat to low. Cover; cook 25-35 minutes or until pumpkin is fork tender. Drain well ; cool and remove peel. Return peeled pumpkin to saucepan; mash with potato masher until smooth or blend on medium-high speed in small batches in 5-cup blender container until smooth. Store cooked pumpkin in resealable plastic food bag. Refrigerate up to 2 days.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/971
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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