How To Roast A Fresh Pumpkin

Tammy T

By
@ttodd4jesus

Someone asked how to do this so I thought I would post it. I have done this and it is really easy and cost effective and so much better tasting. You want to use the smaller pumpkins for taste as well as size. I have baked a big pumpkin as I use to grow them but the smaller ones are easier and it is said they are sweeter. Hope this helps anyone that wants to try it! Fresh pumpkin is delcious!

I used several different pictures from google.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
many pies or desserts
Method:
Bake

Ingredients

3-4 lb
pumpkin
water

Step-By-Step

Step 1 Direction Photo

1Choose a firm, small pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter.

Rinse the pumpkin under warm water, removing any dirt or debris

Step 2 Direction Photo

2Cut the pumpkin in half, with a sharp knife.

Scoop out the seeds with a metal spoon.

**If you are in a hurry, cut the pumpkin into smaller pieces and it will cook faster. Adjust time.

Step 3 Direction Photo

3Lay the pumpkin face side down, skin side up, in a large baking dish.

Cover with ¼ inch water.

Step 4 Direction Photo

4Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check, should be tender.

Remove from oven and scoop out insides, discarding skin.

Step 5 Direction Photo

5Cut up in chunks & Store in refrigerator in a glass mason jar until ready to use. Or puree right away and store.

If using for pies or custards, when ready to use, just puree and use as you would a canned pumpkin.

Keeps for 5 days in refrigerator.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #FRESH, #pumpkin