in.gredients

How To Roast Pie Pumpkins

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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.

Happy roasting!

  1. Split your pumpkin in half, scrape the seeds and attached strings out of your pumpkin. Don’t throw these away! Roast the seeds!
  2. 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.
  3. 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.
  4. 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.

madewithover

Written by cscdavis

October 14, 2013 at 12:54 pm

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