The temperature has finally dropped...at least here in Texas. Ok, realistically we're still talking in the 80's or 90's. But hey, you can't let a little heat wave shorten your fall baking season, can you?! Despite the hot summer here, the pumpkins are already starting to roll in. I always prefer fresh pumpkin over canned. Not only is it more economical but it's taste is out of this world good! So get your ovens started, roast a couple of pumpkins and join me in my 'pumpkin madness'. If you've never roasted a pumpkin, it's SUPER easy and there are endless goodies to be made when you're done. Today I'm going to show you how I like to roast mine.
My favorite pumpkins are the small "pie" pumpkins. They are small, easy to handle and sweet tasting. Larger pumpkins tend to put out a bit more water and can be bland. On a final note...you can use this method for most summer and winter squashes. If you are wanting to make more solid things such as fries or hash browns then read my How To Roast A Pumpkin Part 2 post.
My favorite pumpkins are the small "pie" pumpkins. They are small, easy to handle and sweet tasting. Larger pumpkins tend to put out a bit more water and can be bland. On a final note...you can use this method for most summer and winter squashes. If you are wanting to make more solid things such as fries or hash browns then read my How To Roast A Pumpkin Part 2 post.
How To Roast A Pumpkin
Preheat oven 350-400 degrees.
Cut the pumpkin in half (if it's a small one), or quarter it (if it's a large one). Scrape out the seeds if you want to use them for roasting. Otherwise you can leave them in there and scoop them out once the pumpkin is baked.
Place both halves cut side down on a greased baking sheet or in a casserole dish. You can add a little water(about a 1/2 inch) to the casserole dish at this point if you want to , this helps 'steam' the pumpkin. You can also skip the water, coat the pumpkin lightly with oil and roast that way, making the pumpkin a little darker and giving it a more caramelized flavor.
Bake at 350-400 degrees for about 30-45 min or until the pumpkin is soft.
Pull out of the oven.
Let the pumpkin cool completely while in the skin. This will give the water time to absorb back into the pumpkin flesh. When ready, scrape out any string parts or seeds and scoop out the flesh.
Puree if needed. Just trow in your food processor and blend to desired consistency.
Store in an airtight container in the fridge. Use in 3-4 days.
Bought a pie pumpkin last week and roasted some pumpkin bits for my little one. Was wondering what to do with the other half, thanks for the info!
ReplyDeleteWould the pumpkin reeze ok once it is cooled off completely?
ReplyDeleteYes it freezes well.
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