Pumpkin and Sage Cornbread

Makes a great Thanksgiving Stuffing too! This recipe was not tested by Bob’s Red Mill. Lactose Free, Low Cal, Low Carb, Low Sugar.

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Rating: 3.5
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Servings 16people
Submitted By Brooke Idol from Crackers on the Couch
Makes a great Thanksgiving Stuffing too! This recipe was not tested by Bob's Red Mill. Lactose Free, Low Cal, Low Carb, Low Sugar.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings 16people
Submitted By Brooke Idol from Crackers on the Couch
Makes a great Thanksgiving Stuffing too! This recipe was not tested by Bob's Red Mill. Lactose Free, Low Cal, Low Carb, Low Sugar.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Select a good, medium sized pumpkin, either Long Island Cheese or Turban squash (not pie pumpkin) about the size of a soccer ball. This recipe only uses about half.



    Slice the pumpkin along the rib lines and arrange on baking sheets. Roast, uncovered for 30 minutes at 425°F or until a knife pierces the flesh easily all the way through. Allow to cool, and remove skins.
  2. Peel enough to make 1 C of pumpkin puree (5-6 ribs) and another rib for the 1/4 C pumpkin chunks.
  3. Combine all ingredients except pumpkin chunks and sage and stir well. Add pumpkin and sage and stir in gently. I bake mine in a cast iron pan that's been pre-heated in the oven. You can use a regular greased metal or glass pan, too. Bake at 425°F until the top is slightly browned and a cake tester comes out clean, about 20-25 minutes.



    Makes about 16 servings.
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