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.


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Comments:

Serves:

many pies or desserts

Method:

Bake

Ingredients

3-4 lb
pumpkin
water

Directions Step-By-Step

1
Choose 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
2
Cut 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.
3
Lay the pumpkin face side down, skin side up, in a large baking dish.

Cover with ¼ inch water.
4
Bake 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.
5
Cut 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