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Thyme for Cooking Kitchen: Quick, easy recipes at your fingertips

Looking for quick, easy recipes? With healthy, seasonal ingredients? 

Winter squashes are every where: acorn, butternut, pumpkin, and more. It's easy to slice fresh pumpkin and roast it. Even easier is to use already cooked fresh pumpkin (from a can / tin) and make a gratin....

Find more easy recipes by "turning the page" to see what's next and browse through more recipes for Vegetables.

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There are over 250 recipes, all with detailed Nutrition Analysis.

But if this is what you are looking for - here's the recipe:

Pumpkin Gratin

Total time: 45 minutes
     This could be made with butternut squash that has been steamed and mashed.  I used fresh pumpkin that had been baked earlier this fall and frozen.  Canned pumpkin works perfectly.  It doesn't need to be puréed but it should be very soft and mashed.

pumpkin gratin Ingredients: 


Note:  This serves 4.


               Nutrition Information
Recipe serves 4  
Entire Recipe / per serving
Calories:   652 / 163
Total Carbohydrates:  57 / 14
          Dietary Fiber:   14 / 3.5
Total Fat:   40 / 10
         Saturated Fat:  14 / 3.5
Cholesterol:   306 / 76.5
Protein:   22 / 5.5
Calcium:  542 / 136
Sodium:    1146 / 361

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library:


The fine print:

The recipes do NOT use processed foods, with the exception of The recipes DO use lots and lots of fresh, seasonal, and (we hope) local produce

Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
     Naturally, whether or not the serving size suits you depends on appetite, activity level, and all sorts of stuff we know nothing about.

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