In the fall, one of the most vital skill sets you can have is to know how to roast a pumpkin. Your friends and family will thank you for reading this post. A roasted pumpkin is just the beginning. A roasted pumpkin can be used in salads and cold dishes, soups, pies, cupcakes, breads … really, the list is endless.
The easiest way to pick a pumpkin you would want to eat – is to pick the exact opposite of the pumpkin you would carve into a jack o’ lantern. Stick with smaller pumpkins – like the sugar pumpkin or the cinderella pumpkin (the one with the stone blue color).
Let’s get started …
- First, preheat your oven to approx. 400 F.
- Using a large knife, cut the pumpkin in half. (If your upper body strength is on par with mine, you may need to put the pumpkin on a platform lower than the average kitchen counter top.)
- Once the pumpkin is split into 2 pieces, use a spoon to scoop out the seeds and pumpkin-guts. (No need to be militant about removing every last seed, instead wait until the pumpkin has cooked and remove the dregs at that point.)
- Place the pumpkin open side down onto a lightly oiled baking sheet. Roast the pumpkin until you can pierce the shell with a fork (usually about an hour).
- Remove the pumpkin halves from the oven and let them cool. When cool enough to touch, remove the remaining seeds and scoop the pumpkin flesh into a bowl.
Give it a taste! More pumpkin inspired recipes … coming soon …