Makes 2 servings
Macros: 26cal, fat 0, carbs 7g, fibre 1g, protein 1g
1 1/4 cups Pie Pumpkin
1 1/2 tsps Vegetable Broth
3/4 tsp Maple Syrup
1/4 tsp Cinnamon
1/4 tsp Sea Salt
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Cut the pumpkin in half and discard the seeds. Place the cut side down on the prepared baking sheet and roast for about 40 minutes or until the pumpkin is easily pierced with a fork. Remove from the oven and let cool slightly. Scoop the flesh of the pumpkin away from the skin and transfer to a mixing bowl.
Add the vegetable broth to the pumpkin and mash with a vegetable masher until the pumpkin is smooth. Stir in the maple syrup, cinnamon and salt. Season with additional cinnamon or salt if needed. Enjoy!
A 2 lb pumpkin yields approximately 2 1/2 cups.
One serving is approximately 1/2 cup.
Leftovers: Refrigerate in an airtight container for up to five days.
More Flavour: Use pumpkin spice instead of cinnamon.
Additional Toppings: Top with butter, ghee or extra virgin olive oil.
No Pumpkin: Use a butternut squash instead.