How to Roast a Pumpkin
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Because fresh food in general tastes better and is often cheaper than processed food, here is how to roast your own pumpkin: |
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Rinse the pumpkin under warm water, removing any dirt or debris Cut the pumpkin in half on a large cutting board, with a sharp knife |
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Scoop out the seeds with a metal spoon |
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Lay the pumpkin face side down in a large baking dish. Coat the outside and the inside of the pumpkin with olive oil |
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Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to checkRemove from oven and scoop out insides, discarding skin |
Store in refrigerator in a glass mason jar, keeps for 5 days in refrigerator (at the ready for your pumpkin pie)
Keeps even longer in the freezer, I put 2 to 3 cups in a freezer ziplock, (the amount for a pumpkin pie)
You can also cut the pumpkin into smaller pieces, cubes about 1 inch, and it will cook faster. The pumpkin is cooked for ½ hour to 1 ½ hours depending on the size of the pumpkin.
The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin which works very well.
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