Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

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.