This is the not-so-well-known
cousin of apple sauce -- a side dish that can go with any meal,
delicious as a spread on bread too!
Pumpkin
Sauce
- 2 cups of fresh pumpkin
puree (see below)
- 1/4 cup apple sauce
- 1 tablespoon fresh lemon
juice
- 1/4 teaspoon pumpkin pie
spice
- 1/4 cup of honey
- Mix all of the ingredients
together in a bowl. Serve.
Makes approximately 2 cups.
Storage: Refrigerate for
2 to 3 days. Freeze for up to 2 months.
Fresh Pumpkin Puree:
- You will need 1 small
to medium pumpkin.
- PREP: Wash, cut in half,
and remove seeds. Cut each half into four pieces.
- COOK: Place in microwave-safe
dish with 1 tablespoon of water. Cover. Cook 13 to15 minutes.
Let stand 5 minutes. Pumpkin is done if you can pierce it easily
with a fork.
- PUREE: Scoop out pumpkin
meat into blender/food processor. Add 1/4 to 1/2 cup of water.
Discard Skins. Process. Add 1/4 to 1/2 cup additional water to
develop smooth texture.
NOTE: Age to introduce:
Over 12 months.
Recipe provided courtesy
of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).
