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4 from 82 votes

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

10 minutes
Calories: 220kcal

Ingredients

  • 3 tablespoons butter (divided—or your favorite fat such as lard, duck or goose fat, or bacon grease)
  • 4 sprigs 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 tablespoon flat leaf parsley (divided—or your favorite fat such as lard, duck or goose fat, or bacon grease)
  • 2 tablespoons parmesan cheese (divided—or your favorite fat such as lard, duck or goose fat, or bacon grease)

Instructions

  • Heat nonstick skillet over medium high heat and add 2 tablespoons butter.
  • Melt and when the butter starts to sizzle, add fresh thyme.
  • Cook for 30 seconds.
  • Add pumpkin puree and cook over medium high until pumpkin dries out and begins to resemble refried beans.
  • Season with sea salt and freshly ground black pepper.
  • Stir in chopped Italian parsley.
  • Divide refried pumpkin between two plates and finish with 1/2 tablespoon butter stuck into each mound.
  • Eat piping hot and enjoy.
  • (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!)