We all have recipes that use pumpkin in its canned form, but have you ever tried roasting your own pumpkin? It's so easy you will wonder why you never have before! Fresh pumpkin adds more flavor (and nutrition) to your pies, muffins, and quick breads. It also makes for a great baby food.
Try this easy method for roasting your own sugar pumpkin. There’s even steps for toasting those pumpkin seeds so nothing goes to waste.
What You Need:
- 1 sugar pumpkin
- Preheat your oven to 425 degrees Fahrenheit.
- Rinse off the sugar pumpkin under running water.
- Using a large, sharp knife, cut the sugar pumpkin in half. DO NOT try to cut through the stem. That's hard. Make your job easier and turn the pumpkin on its side, cutting across the middle. Or as I tell my kids, "across the equator."
- Scoop out the seeds and fibers from the center cavity into a bowl. Set these aside for toasting later.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper (this makes clean up a breeze).
- Transfer your pumpkin to the center rack of your oven and bake for one hour.
- Remove from oven and let cool until you can handle it safely and comfortably.
- Scoop out the pumpkin, or, just peel away the skin. It should peel right off.
- Your pumpkin is now ready to use in any of your favorite pumpkin recipes! Simply replace the same amount of canned pumpkin for this yummy freshly roasted pumpkin. Puree your pumpkin with an immersion blender for a smoother consistency in pumpkin pie or baby food.
Toasted Pumpkin Seeds