Friday, October 29, 2010

Roasted Pumpkin

While visiting my husband's parents recently we had the opportunity to go pick out our pumpkins from a local farm that was only a short drive away. They also had sugar pumpkins for sale, and I couldn't resist. Two came home with me. While it is easy and convenient to bake with canned pumpkin, I've never been one to do things the easy or convenient way. For example, I like film photography, making my own cards, and cooking from scratch, just to name a few. But luckily, baking with real pumpkin isn't actually hard. So today I am roasting one of the sugar pumpkins to be made into something delicious tomorrow. Here's how:

Roasted Pumpkin from

Preheat the oven to 375 degrees. Cut the pumpkin in half, discarding the stem section and stringy pulp. Be sure to save the seeds for roasting. Yum yum!

Lay the two halves face down on a baking sheet. Cover with aluminum foil and bake for 1 1/2 hours, or until tender.

Once the pumpkin has cooled, scoop out the flesh and either mash it or puree in a blender. Makes approximately 1 1/2 cups, depending on the size of your pumpkin. This can be used in all of your recipes calling for canned pumpkin.

Check back tomorrow to see what my puree turned into!

1 comment:

Liz said...

This looks so much easier than it sounded! Are we going to see those pumpkin seeds again?