Roasting Pumpkins
Unpopular opinion: It’s okay to eat pumpkin year round.
It’s true. And it really is fine to do.
I used to be the biggest pumpkin spice EvErYtHiNg kinda gal but I’ve toned down the sweetness and learned what flavors of pumpkin I really love. I think that’s when it’s okay to have pumpkin year round.
Now. Is it from a can? Is it fresh-roasted pumpkin?
I say you choose. What do you have time for? Cool, go with that!
I did NOT have a single second last season to roast a pumpkin. We were in a season of hard and hustle. This year is different, by design. I think that’s the beauty of change… you know you aren’t going to stay in the hard season forever. Anyway, I digress… This season we’ve reflected on the last year and I have decided to try new things and get back to the things that fill me up.
So, today, it’s roasting pumpkins.
Here’s How:
Best pumpkins to use:
Pie pumpkins! Sometimes called sugar or sweet pumpkins.
They’re about the same price as a can of pumpkin, yet you get more than a can’s worth.
Basically, the bigger the pumpkin you use the bigger chance you have of the pumpkin tasting watered down or being stringy. So try to grab those pie pumpkins for roasting instead of jack-o-lantern pumpkins.
How to prep:
1. Line baking sheets with foil.
2. Preheat oven to 375.
3. Cut your pumpkins open at the center. Yes, pumpkinS. If you’re going to do 1, you really should do more. Tip: leave those stems! They’re not in the way; removing them just takes more work.
4. Scrape out the seeds. Bonus if you have little hands that like to be kitchen helpers.
5. Place the pumpkins cut side down on the baking sheets.
6. Bake for 45 minutes or until pumpkins are very soft.
Once pumpkins are roasted we wait again. They must cool. Maybe search for a new pumpkin recipe to try. Here’s one of my favorite pumpkin cookies!
Once Pumpkins are Cool:
Scoop out all the magical roasted pumpkin goodness into a bowl. The skin should just peel off.
Use a blender or immersion blender (my fav!) to create a consistent texture.
It should take a minute or less.
I usually need a cup of pumpkin for a recipe so I like to measure out 9-10 oz for each bag as not all of the pumpkin will make its way out of the bag.
Put in freezer bags and store for your next pumpkin creation!
