31 October 27: Roasting Pumpkins

Photo by Michael Elliot Freedigitalphotos.net

Pumpkins come in an assortment of shapes, sizes, and colors. Baking pumpkins are smaller and easier to work with for cooking. Leave the large pumpkins for carving Jack-O-Lanterns.

October Twenty-seven

Roasting Pumpkin

Pumpkins are very abundant this time of year and very tasty.

They make wonderful soups, are a great addition to chili, can be

whipped up like sweet potoatoes at Thanksgiving, and are

fabulous in smoothies. But first, you need to cook them.

Roasting is an easy way to cook the whole pumpkin at once, then

you can divide it up, freeze some for later, and you’re all set.

Choosing a Pumpkin

A pumpkin is a squash. Choose one that is heavy for its size, has

few or no blemishes, the stem is well intact, and has no soft spots.


Heat oven to 375 degrees. Lightly oil with grape seed oil a large

rimmed baking sheet. Cut your pumpkin in half and place flesh side

down on the sheet–it’s easier to remove the seeds and guts once the

pumpkin is cooked. Bake for about an hour or unitl done. Fork test for

tenderness. Once cooked, remove from oven, turn over and scrape

seeds and guts out with a serving spoon. The skin will easily peel off the

flesh. Cooked pumpkin can be kept in the fridge for about a week in

a tightly closed container, frozen for about 3 months.

Bon appetite,


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