Roasting a pumpkin is super easy and it freezes well. This is a simple technique for roasting pumpkins.
A great skill to put into your cooking tool belt.
- 1 small-medium pumpkin
- Slice pumpkin, lay flat on baking sheet and bake for 35 minutes at 400F.
- Scoop out pulp, blend in food processor, adding water if necessary.
Roasting pumpkins is super easy and the puree will keep in the freezer 6 months. So if you have a pumpkin patch that gave lots of pumpkin babies, have a roasting party and stock up on puree for the Winter. Smaller pumpkins are better than big jack-o-lanterns. From this puree, you can make cookies, pies, cakes, breads and soups. It’s also good for you, high in beta carotene so whatcha waiting for?
First cut of the stem, it’s easier, even though I didn’t do it, sometimes I just do things the hard way. Then cut the pumpkin in half and scoop out the seeds and strings. Not really the fun part, the strings can be a bit of a pain. Next place the pumpkin flat side down and cut into wedges, being careful not to cut yourself. It’s better to have a sharp knife as you are going to have to muscle through the cutting. Then lay out on a baking sheet and roast for 35 minutes at 4ooF or until the pumpkin is fork tender.
Once the pumpkin is roasted, let cool and start cutting the skin off. I like to use a small paring knife for this part. Then place the pumpkin chunks in a food processor and process until it is a smooth puree. You may have to add a little water to get the pumpkin to puree.
Scoop pumpkin puree into freezer bags, and squeeze the air out while making it lie flat as shown above. Label and freeze. When you are ready to cook with pumpkin, just remove from freezer and place in a bowl of warm water or thaw in the fridge. You can also thaw on the kitchen counter for an hour.