How to Roast a Pumpkin

Pumpkin Pieces

I do not  use  canned  pumpkin or  the   canned  pie  fillings. When we  make  a  pumpkin  filled  baked goodies ,  which  happens  quite a  lot  during  the  season,  it  starts  of  with the roasted mashed  pumpkins.  The  difference in  flavor  is  absolutely  amazing.  Making  the  puree or  mashed  pumpkins  is  an  easy task.   Be  warned  though , once  you have  made  a  pie  filling   from  fresh  pumpkin ,   you  will  never make  it   out  of a  can again.

We  can  roast any squash or  gourd or  pumpkin  in the  same  way. But for  pies or  breads  you  will need is a Sugar Pie Pumpkin. These are only available  during   fall,  but  the  roasted  puree  freezes  well , just  in  case  you have a  craving  for  fresh pumpkin  fie  in the  middle  of   winter or  summer :-).

The  hardest  part of  this  recipe is  cutting  the  pumpkin.    Wash and  clean the   pumpkin  thoroughly. Pat  it  dry  and   cut  it  in half.  A  good  kitchen  knife   is   all that  you need.  The only part  that is  hard  to  cut  through is  the  stem. Now I am not  for  a  wrestling  match with the  stem, so I cut  at  an  angle  in  such a  way that  the   stem stays on  one piece.  But  you  know  this  might  be a good  opportunity to  get the  reluctant muscular  members  of  the  family into the  kitchen  as  well.

Once  the  pumpkin is   cut  use a  spoon  to  scoop out  the  seeds and  fibers  attached  to   it.  At  this  point   you can  either  leave  the  pieces  as  is  or  cut  them into  smaller   sections .   Take a roasting  pan  big   enough to   fit  the  pieces and  place  the  pumpkins  on  it   skin side   up.howtoroastpumpkin11

Preheat  the  oven to  400°F. If  the pumpkins  are  cut  into  small pieces (quarters or   eighths) ,  cover  the  pan   with  foil   and  roast  for  40 minutes. If  cut  in half  the  skin  itself  seals  in   moisture  making  the   foil  cover  unnecessary.  After 40 minutes   check  the  pumpkins   to see  if  the  flesh is fork tender .  If  not   roast  for  an  additional 10   minutes.

I do not  add  any water to the   roasting  pan.  This   way  the  pumpkin  do not  get  steamed  or mushy and  the  end product  fares  well in the  fridge  or  freezer.

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Once   cooked ,   remove  from the   oven and  let  it   cool until  warm to   touch. Use a   spoon  to  scoop  the  flesh off  the   skin.  Use  immediately or  keep  refrigerated  in an  airtight   container  for   3 to 4  days.  or   transfer  to a  freezer  safe  bag or   container,  tightly wrap and  freeze.

Roasting a Pumpkin

Ingredients

Small Sugar Pie Pumpkin/ Squash - 1 about 3 lbs.

Instructions

Clean and pat dry the pumpkin. Cut in half or into smaller pieces if desired . Do not remove the skin.

Preheat the oven to 400°F. Arrange the pieces, skin side up, in a roasting pan. If using smaller pieces Cover with a an aluminium foil. Roast for 40 minutes.

Remove from the oven and check if the flesh is fork tender. If not roast for an additional 10 minutes.

Cool till it is easy to handle. Scoop the flesh out with a spoon.

Use immediately or refrigerate in an airtight container or freeze for future use.

https://oventales.com/how-to-roast-a-pumpkin/

These  are  lovely  in pie  fillings ,  soups , or  drizzle   a  little  kicked  up   oil on  top  and   serve  as a  side  dish !!!

 

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