Mashed Pumpkin Recipe

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Mashed Pumpkin
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Ingredients:

Directions:

  1. Preheat oven to 350°. Rinse a 3- to 9-pound Sugar Pie (also called Sugar), Long Island Cheese, Apple Blossom, or Jarrahdale pumpkin or kabocha squash. With a large, heavy knife, cut in half vertically, starting along one side of stem. Use a mallet or hammer to tap knife gently through flesh. Scoop out and discard seeds, or reserve for another use. Rub the inside with about 2 teaspoons vegetable oil and lay, cut side down, in a 12- by 16-inch rimmed baking pan. Bake until squash is soft when pressed, 45 to 75 minutes.
  2. Scoop out flesh, place in a bowl, and mash with a potato masher. If pumpkin is watery, place pumpkin in two colanders lined with cheesecloth. Let stand, lightly pressing, until dripping stops, 15 to 30 minutes. (Draining is critical for baked goods, but less so for soup.) Most meaty pumpkins yield 3/4 to 1 1/4 cups mashed pumpkin per pound of raw weight. Chill airtight up to 3 days or freeze up to 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13763.13 Kcal (57623 kJ)
Calories from fat 5483.53 Kcal
% Daily Value*
Total Fat 609.28g 937%
Cholesterol 2640.97mg 880%
Sodium 4801.76mg 200%
Total Carbs 2016.74g 672%
Sugars 1392.51g 5570%
Dietary Fiber 24.01g 96%
Protein 144.05g 288%
Iron 96mg 534%
Calcium 240.1mg 24%
Amount Per 100 g
Calories 336.46 Kcal (1409 kJ)
Calories from fat 134.05 Kcal
% Daily Value*
Total Fat 14.89g 937%
Cholesterol 64.56mg 880%
Sodium 117.39mg 200%
Total Carbs 49.3g 672%
Sugars 34.04g 5570%
Dietary Fiber 0.59g 96%
Protein 3.52g 288%
Iron 2.3mg 534%
Calcium 5.9mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 325.2
    Points
  • 387
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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