An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Roasted Pumpkin Puree
NUTRITION · PER SERVING45M COOK
CAL 2%·PRO 3%
CARBS 11G100% OF CAL
3G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted pumpkin puree made from scratch. A versatile ingredient for pies, baking, and savory dishes—healthier and fresher than canned versions.
componentamerican⚙️ food processor🍪 sheet pan🌀 blender🔥 oven
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 squash (acorn, butter nut or sugar pumpkin)*
At a glance
PER SERVING · TIME 45M
CAL 2%·PRO 3%
CARBS 11G100% OF CAL
3G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 0mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 27mg
- Iron
- 0.33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 0MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.