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    How to Roast a Pumpkin in 10 Steps

    Source of Recipe

    Donna Rollison

    Recipe Introduction

    From Elana's Pantry - http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/

    List of Ingredients

    1 small pie pumpkin, not more than 3-4 pounds

    Recipe

    Step 1:Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter.

    Step 2:Rinse the pumpkin under warm water, removing any dirt or debris.

    Step 3:Cut the pumpkin in half on a large cutting board, with a sharp knife.

    Step 4:Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge.

    Step 5:Lay the pumpkin face side down in a large baking dish.

    Step 6:Cover with 1/4 inch water.

    Step 7:Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check.

    Step 8:Remove from oven and scoop out insides, discarding skin.

    Step 9:Store in refrigerator in a glass mason jar.

    Step 10:Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors).

    Elana's Note:The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin which works very well.

 

 

 


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