How To Roast Pie Pumpkins
Pumpkin is a quintessential fall ingredient. And, if you’re like a lot of people, when a recipe calls for pumpkin you go straight to the canned stuff. And while there are a lot of good brands of canned pumpkin out there, we are fans of roasting our own. Home roasted pumpkins are fresher and have a darker and sweeter flavor.
If fall isn’t reason enough to eat pumpkin, here are a few reasons why pumpkins are good for the soul AND the body.
- A cup of cooked pumpkin contains more than 200% of your recommended daily intake of vitamin A.
- Pumpkin seeds (always keep the seeds for roasting!) are rich in plant-based chemicals calls phytosterols that have been shows to reduce LDL (bad cholesterol). Meaning, pumpkin seeds are good for your heart.
- Pumpkins may reduce your risk of cancer. Like sweet potato and carrots, they boast the antioxidant beta-carotene, which may play a role in cancer prevention.
- Last but not least, pumpkins protect the skin. Those cancer fighting carotenoids also help keep the skin wrinkle-free.
(Source: Huffington Post)
We found a great tutorial on The Kitchn that gives step-by-step instructions on cooking whole pie pumpkins. We have some beautiful pumpkins in from Taylor Farms, which will make for the perfect homemade roasted pumpkin.
- Split your pumpkin in half, scrape the seeds and attached strings out of your pumpkin. Don’t throw these away! Roast the seeds!
- Heat the oven to 400 degrees F. Place the two halves cut side up in a baking sheet and roast for about an hour or until very soft inside. Remove from oven and let cool.
- Scrape up all the flesh inside the pumpkin, leaving only an empty shell or rind behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
- Put the scraped pumpkin in a food processor or food mill and puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple of months in the freezer, well-sealed.
Not sure what to do with your pumpkin pre or post roast? Check out these 10 amazing recipes from Camille Styles.