How To Roast A Pumpkin

If you’re looking for the winner of the CSN store giveaway, I announce it at the end of this post.

Have you ever been stuck with something you have no idea what to do with?

This week in our CSA baskets we were gifted with a pumpkin. A pumpkin?! First off, I had no idea whether I was supposed to carve it or eat it. I’m not one for pumpkin carving, so by default I decided to roast and puree the whole thing.

How To Roast A Pumpkin

I cut the pumpkin in 2 halves and removed the innards. You can separate the seeds for roasting them after a good wash.

After that, I preheated an oven to 350 degrees and put the pumpkins cut-side down on a baking try(now would be the time to cut off any profanity you might have written in the pumpkin with permanent marker…).

After 2 1/2 hours, the outside became a dark, almost leathery skin and the inside was nice and soft. You’ll know it’s done if you can scoop out the filling with a spoon and have it stop at the skin.

Making Pumpkin Puree

After the pumpkin’s done roasting and cooled slightly, I scooped out the innards with a large kitchen spoon and put them in a food processor fit with a standard blade. After 1 minute of processing on High, it was smooth.

The pumpkin puree lasts up to a week in a sealed container in the refrigerator or can be frozen to use later. I was tempted to season it with salt, but after considering all this could be used for, it seemed better to hold off on the seasoning until being used in a recipe.

And that’s how easy it was to make pumpkin puree! Eat your heart out, Libby.

Now, for the winner of the giveaway…

Congratulations, Kathi, I’ll email you to have your gift certificate code sent to you.