Tuesday, September 7, 2010

Roasting Pumpkins

Up until last year, I will confess that I bought and used canned pumpkin. And really, you can too. I won't tell anyone. :)

I've learned in so many ways that fresher is better though, and once you try this, you just might have a hard time going back to the canned version.

Don't worry....it's not hard. Promise.

Look for firm pie pumpkins. They are the smaller variety found in the grocery stores, you want one that is about 3 or 4 pounds.

* Clean it off in the sink

* Using a sharp knife, cut it in half from stem to base

* Scoop out the seeds and the fibers

* Lay them face down on a large baking dish or high rimmed cookie sheet

* Add about a half inch of water

* Roast at 350 degrees for about an hour

* Done when flesh is very soft, check with a fork

* Let cool and scoop out flesh, discarding skin

* Store in the refrigerator until ready to use, up to 5 days

1 comment:

  1. Ha Ha Ha Ha.... You gonna give them the pie recipe now too? It is a good one. LOL


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