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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fresh Pumpkin Or Squash Puree   
    Categories: Squash   
         Yield: 1 servings   
       
         6 lb Small pumpkin or medium   
              - squash   
       
     Set oven @ 350ºF/175ºC.   
        
     Carefully cut off the stem and a few inches of the top   
     of the pumpkin or squash with a sharp knife. Cut into   
     halves. Remove stringy flesh and seeds, then cut again   
     into quarters. Bake 50-60 minutes until soft.   
        
     Allow to cool, then scoop the flesh from the skin into a   
     food processor and puree until smooth. For a smoother   
     consistency, push the puree through a strainer.   
        
     Freeze any unused puree in a freezer-approved plastic   
     container, marking the container with the amount it   
     contains.   
        
     Puree can be stored for up to six months.   
        
     Try substituting up to a cup of puree for shortening in   
     recipes for baked goods.   
        
     Yield: 3 - 4 cups of puree (for recipes)   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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