How To Roast A Pumpkin

While there is nothing wrong with using canned pumpkin for your festive culinary creations, roasting your own is not only fresher and tastier, it’s also a great way to use those little pumpkins that grace many a porch this time of year. An average pumpkin yields two cups of this golden mush that is more than just for pies. It is great for breads, soups, muffins, smoothies and much more.

And did I mention pumpkins are oodles of fun to paint?

Only use the small pumpkins commonly used for decorating. They are basically small versions of Jack-o-lantern pumpkins. Sometimes they are known as pie pumpkins or sugar pumpkins. The large Jack-o-lantern types are not recommended because they are too stringy and not nearly as creamy.

Cut the top off the pumpkin to remove the stem, then cut it in half lengthwise.

Using a spoon, scoop out all the stringy “guts,” scraping down to the firm, light yellow flesh.

Don’t throw away those seeds! Toss them in some oil and salt, spread them on a baking sheet and roast them for a healthy snack or a crunchy addition to salads.

Place the pumpkin cut side down on a baking sheet lined with parchment, silicone or silpat. No need to use any oil.

Roast the pumpkins in a preheated 375F oven for 40 minutes.

When they are done, the skins will be darker and a knife inserted will have no resistance.

The flesh will be a brilliant yellow and soft enough to scoop. Doing this while it’s still warm seems to be easiest, but you may want to let it cool for fifteen to twenty minutes. Every bit of the flesh will come off the skin.

Using a potato masher, mash away until the pulp is nice and smooth. Using a blender or food processor will make it even smoother.

And that’s it! Use this wonderful golden mash as directed for your recipes. It will keep for one week in the fridge and 3 months in the freezer. Now will you ever use canned pumpkin again?