1 1/2 LB Pumpkin converts to...

[rhondac]

I want to make a butternut squash recipe and subsitute canned pumpkin. Could someone tell me how many CUPS 1 1/2 pounds of pumpkin or butternut squash converts to? THanks

[beckms]

Hmmm...not sure what to tell you. What's the recipe? Maybe that will help us figure it out.

[rhondac]

Originally posted by beckms
Hmmm...not sure what to tell you. What's the recipe? Maybe that will help us figure it out.

Crispy Butternut Wontons with Spicy Tomato Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 1/2 teaspoons olive oil
1 1/2 cups leeks -- thinly sliced
1 clove garlic -- minced
1/4 teaspoon crushed red pepper
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 can whole tomatoes -- undrained and chopped (14.5 oz can)
1 3-inch strip orange rind
1 bay leaf
1 sprig fresh tarragon

Wontons

1 small butternut squash -- (about 1 1/2 lbs)
1/2 cup water
1/2 cup ricotta cheese
3 tablespoons grated fresh Parmesan cheese
2 tablespoons dry bread crumbs
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon water
1 large egg -- lightly beaten
24 won-ton wrappers
cooking spray

To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf, and tarragon.

Preheat oven to 375.

To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375 for 45 minutes, or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. COmbine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg), stirring until well combined.

Combine 1 teaspoon water and egg; stirring with a whisk. Working with 1 wonton wrapper at a time(cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring two opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wrappers and squash mixture.

Place the owntons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg misture. Bake at 375 for 17 minutes or until golden and crisp. Serve with the sauce.

Yield: 8 servings; 3 wontons and 3 tablespoons sauce

Source:
"Cooking Light November 2003"

[beckms]

Originally posted by rhondac


Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. COmbine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg), stirring until well combined.



I think that's your answer. You should have 1 cup of cooked, mashed pulp (squash or pumpkin) to combine with the other ingredients for the wonton filling. Hope that helps! Please post a review!:)

[rhondac]

Originally posted by beckms


I think that's your answer. You should have 1 cup of cooked, mashed pulp (squash or pumpkin) to combine with the other ingredients for the wonton filling. Hope that helps! Please post a review!:)

Duh, it helps if you read the WHOLE recipe!!!! Thanks.