How To Roast A Pumpkin
For years pumpkin puree out of a can went into all of my Fall baked recipes. Until two years ago, when I finally roasted a pumpkin and made my own puree. Fresh roasted pumpkin made into puree has the best taste. I just prefer it. Plus baking it smells so delicious. That’s why I want to share this post with you on How to Roast a Pumpkin. It’s simple to do and makes more then enough for two recipes.
Cut off the stem with a knife. The skin will be tough so be careful. Flip pumpkin back over to it’s bottom.
Get a bowl ready. Cut the pumpkin in half. This will be a little easier then cutting off the stem.
Get a spoon and bowl and scoop out all the seeds into the bowl. You can see how below. Make sure to get most of the strings out.
Save the seeds for a great healthy snack. I love pumpkin seeds! Trying different spices when you baked them makes such a tasty difference. Grab a casserole dish and place the pumpkin halves face down in the dish. Do not use a baking sheet or you will have a mess in your oven.
How To Roast The Pumpkin
Preheat the oven to 350 degrees F. Place pumpkins in oven and bake for about one hour to an hour and a half. The pumpkin insides will become soft and the skin will brown and lift off the pumpkin.
Peel the skin off and move pumpkin to a food processor and blend or use a bowl and a hand blender. Puree and make sure to stir to get a smooth texture through out the puree.
How to store it:
The puree can be stored in the fridge in a ziplock bag. You may also freeze the pumpkin puree. If you plan to freeze it longer then a month you should use a food saver bag or can it.
One small pumpkin usually makes enough as you see here for two to three recipes. I just pop it in the fridge and bake with the pumpkin puree within a week. This week I want to make Pumpkin Pound cake!
Oh wow, thanks for sharing! I imagine fresh puree is so much tastier! 🙂
This looks so easy to do – I gotta try it!
Thanks for sharing! So much better than the stuff that comes in the can…who knows how long it’s been sitting on the shelf.
Exactly! Shelf life looses so much flavor. I love the fresh pumpkin and can definitely taste the difference.