Pumpkin in Browned Butter – aka Refried Pumpkin | Keto Allergy KISS Day 2

Pumpkin in Browned Butter – aka Refried Pumpkin | Keto Allergy KISS Day 2

Ingredients

• 3 tbsp butter ((divided—or your favorite fat such as lard, duck or goose fat, or bacon grease))
• 4 sprig fresh thyme
• 1 cup solid pack pumpkin ((divided—or your favorite fat such as lard, duck or goose fat, or bacon grease))
• sea salt ((divided—or your favorite fat such as lard, duck or goose fat, or bacon grease))
• freshly ground black pepper
• 1 tbsp flat leaf parsley ((divided—or your favorite fat such as lard, duck or goose fat, or bacon grease))
• 2 tbsp parmesan cheese ((divided—or your favorite fat such as lard, duck or goose fat, or bacon grease))

Instructions

1. Heat nonstick skillet over medium high heat and add 2 tablespoons butter.
2. Melt and when the butter starts to sizzle, add fresh thyme.
3. Cook for 30 seconds.
4. Add pumpkin puree and cook over medium high until pumpkin dries out and begins to resemble refried beans.
5. Season with sea salt and freshly ground black pepper.
6. Stir in chopped Italian parsley.
7. Divide refried pumpkin between two plates and finish with 1/2 tablespoon butter stuck into each mound.
8. Eat piping hot and enjoy.
9. (Pssst! If you can have Parmesan cheese, grating a schprinkle (that’s Yiddish for sprinkle) on two on top of the Refried Pumpkin is FABOTASTIC!)