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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.