Roasting a pumpkin is super easy and it freezes well. This is a simple technique for roasting pumpkins. Use for all of your favorite pumpkin recipes.
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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, soups and all of your favorite pumpkin recipes. 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.
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How to Roast a Pumpkin
An easy way to roast a pumpkin. Use this for soups, purees, smoothies, pies etc.
Ingredients
- 1 medium pumpkin
Instructions
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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 49 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g
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sue | theviewfromgreatisland says
I love this ~ roasted pumpkin puree is so much richer in flavor than if you just boil the squash, I’d love to make your puree into a pumpkin pie, yum!
Jill says
I’ve made roasted pumpkin before but I’ve never thought about freezing it. I’ll have to try this!
Tina says
This is great if you ever plant ONE pumpkin seed and get 23 pumpkins from it:)
Cathy says
I totally wish I had this after Halloween! I was trying to figure out how to roast one and got a bit overwhelmed. OH well 🙁 I am saving this for next year though!
Deanna says
MMM Thank you!! I have always wondered how to roast a pumpkin this is great!
Traci @ The Kitchen Girl says
Love this. Love the pictures. Bookmarking and sharing. Thanks for the great post!
Liz @ I Heart Vegetables says
What I a great idea! I’ve never roasted a pumpkin before but I love pumpkin puree in recipes!
Tina says
Me too! I didn’t realize there were so many applications for pumpkin until I started playing with the stuff. Good luck Liz!
Bintu | Recipes From A Pantry says
Didn’t realise it was quite so simple. I love pumpkin but never quite sure what to do with leftovers
Tina says
I like the nutritional value and adding it to recipes to add nutrition.
Jillian says
This is a great idea – thank you for sharing!