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.
Copyright ElleVeg 2013