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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Md Md Norul Amin bk cox.s Bazar
m_b@aol.comI'm not sure if I did something wrong, but my pumpkin didn't turn out as flavorful as I hoped. I might try a different recipe next time.
Zara Nissen
nissen_z@hotmail.comThis recipe is a little time-consuming, but it's worth it. The end result is a delicious and festive dish.
Jasmine Fernandez
fernandezjasmine@gmail.comI'm not a huge pumpkin fan, but this recipe changed my mind. The roasted pumpkin is so flavorful and delicious.
Leah Pillay
p50@gmail.comI love that this recipe uses real pumpkin. It makes such a difference in the flavor.
Nate Pates
nate98@yahoo.comThis was a great way to experience the true flavor of pumpkin. I'll definitely be doing this again.
Andrew K
k@gmail.comI'm so glad I found this recipe. It's the perfect way to use up leftover pumpkin.
Dorcas Joanna
joanna.d@gmail.comThis recipe is a keeper. I'll be making it again and again.
Irtaza Arslan
i_arslan@yahoo.comDelicious! I made this for Thanksgiving and everyone loved it.
Don Coleman
colemand@hotmail.co.ukJust tried this recipe and it was amazing! So easy too. Will definitely be making it again.
Ms Pamela Green
m_g@aol.comI've made this recipe several times and it's always a hit. The roasted pumpkin is so flavorful and versatile. I've used it in pies, soups, and even smoothies.
Bella Reardon
r-bella29@gmail.comThis was my first time cooking a real pumpkin and it turned out great! The instructions were easy to follow and the pumpkin was perfectly cooked. I will definitely be making this again.
Tracy Bea
b-t20@hotmail.frMy family loves this recipe! Every fall we look forward to baking a real pumpkin. It's so much better than canned pumpkin.