HOW TO COOK / BAKE / ROAST A REAL PUMPKIN
I decided to try making my own pumpkin puree instead of buying the canned variety. I'm not a fan of pumpkin pie but maybe I'll like it better if it's made from scratch. I'm also going to try making pumpkin butter! Directions from: http://www.betterbudgeting.com/articles/holidays/roastpumpkin.htm and posted here so I can find them! Yield is an estimate and will depend on how big your pumpkin is. ===== You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
Provided by Impera_Magna
Categories Vegetable
Time 2h
Yield 2-3 cups
Number Of Ingredients 4
Steps:
- Cut the pumpkin in half crosswise and scoop out the seeds and strings.
- Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
- Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove.
- When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
- To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
- To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
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Anas Beso
[email protected]I'm not a big fan of pumpkin, but this recipe changed my mind. The pumpkin was so tasty and the roasting process brought out its natural sweetness. I'll definitely be making this again.
Erik J
[email protected]This is a great recipe for roasted pumpkin. The pumpkin is cooked perfectly and the flavor is delicious. I've made it several times and it's always a hit.
Naomi Willkenson
[email protected]I followed the recipe exactly and the pumpkin turned out great. It was tender and flavorful. I'll definitely be making this again.
Suhail Ali
[email protected]I tried this recipe and it was a disaster. The pumpkin was undercooked and bland. I won't be making this again.
Mahnoor Babar
[email protected]I love this recipe! It's so easy to follow and the pumpkin always comes out perfectly. I've used it to make pies, soups, and even roasted pumpkin seeds. It's a great way to use up leftover pumpkin.
Immortal Shadow
[email protected]This recipe is a keeper! The pumpkin was so easy to roast and it turned out so delicious. I used it to make a pumpkin pie and it was the best pie I've ever had.
Paul Stoeklen
[email protected]I've been roasting pumpkins for years and this recipe is the best. The pumpkin always comes out perfectly cooked and the flavor is amazing. I love that I can use it in so many different dishes.
Chris Simpson
[email protected]Delicious! I roasted a pumpkin for the first time last night and it was a huge success. The pumpkin was so tender and flavorful, and the skin was perfectly crisp. I'll definitely be making this again.
RA. RaHuL
[email protected]This is my new favorite way to cook pumpkin. It's so easy and the pumpkin comes out so creamy and delicious. I've used it in pies, soups, and even smoothies.
Overclocking Galaxy
[email protected]I've never roasted a pumpkin before, but this recipe made it so easy. The pumpkin turned out perfectly tender and flavorful. I served it with a dollop of sour cream and a sprinkle of cinnamon sugar. It was a hit!