Tuesday, November 15, 2011

Roasted Pumpkin

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I had quite a pumpkin stash and wanted to get started making all kinds of goodies, so I took some time to roast most of it. This way, it would be ready to go for baking, blending and cooking applications.

The smaller "baking" pumpkins are generally sweeter and more tender, but I don't discriminate and use all the sizes. Roasting brings out the flavor and sweetness, so if I need it sweeter than that, I adjust whatever recipe I'm using it in. Also, if the flesh is not as tender as I like, I use it in a recipe that calls for pureed pumpkin.

-Wash outside of pumpkin
-Cut open and remove seeds. Don't throw them out!
Use to make Roasted Pumpkin Seeds.

My other pumpkin :)

-cut down into workable pieces
-optional,rub flesh side with coconut oil. I like to do this if I'm going to be eating it as is.
-put in baking dish and cover with foil

-bake at 350 until flesh is tender
Looks delish and smells heavenly!

-Enjoy as is with a sprinkle of garlic powder and more coconut oil or a drizzle of maple syrup.
-Let cool to remove skin and use in other baking or cooking.
-You can also freeze in freezer safe container for later use.

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1 comment:

  1. Your little one is just too cute! Totally outshines your pumpkin, but that's pretty cool too :) Fun!



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