Why cook your own pumpkin when you can buy it already made and ready to go? I get it.
But maybe you want to support your local farmers this year by buying their home grown pie pumpkins. Or, you want to incorporate a home school lesson of cooking pumpkins with your kiddos! Roasting your own pumpkin also adds a depth of flavor and texture you can’t mimic from the canned stuff. Impress your family with your pumpkin pie this year!! Try roasting your own.
Selection
Usually the best tasting pumpkins for cooking are the small varieties and usually indicate they are grown for pies. The larger jack-o-lantern type of pumpkins aren’t as tender and suited for pies– but still edible. If you are shopping at a farmers market– ask! They are always willing to educate and help.
Pumpkin Benefits
Pumpkin is an easy to digest, complex carbohydrate. Squashes in general are easier to digest as compared to grains. Including pumpkin as a carbohydrate choice can be an excellent option if you avoid grains and/or you follow a low glycemic diet. It is a good source of vitamin c, vitamin e, and beta-carotene.
Roasted Pumpkin
Materials
- 1 pie pumpkin
- 2-3 tbs high heat cooking oil ghee or avocado oil
- cinnamon, nutmeg, brown sugar optional
Instructions
- Scrub the outside rind of the pumpkin with soap and hot water. Rinse well and dry.
- Using a peeler, peel of as much of the rind as you can. This should make cutting into the pumpkin easier and less hazardous. The skin starts to get very thick if the pumpkin has been stored awhile.
- Start by cutting the pumpkin in half. Set the pumkin on a non-slip surface as you get started with cutting into it. A towel on a cutting board can work. Once you get the knife safetly into the pumpkin, you can remove the towel. This just helps you get leverage on the pumpkin.
- Remove the inner seeds and strings.
- Quarter the pumpkin.
- Preheat oven to 400 degrees. Rub high heat cooking oil on the inner flesh of the pumpkin and put flesh side up. Roast for 20 minutes, then check by piercing flesh with a fork.
- After 20 minutes you can add additional roasting oil and spices such as cinnamon, nutmeg, and a little brown sugar if you are using the pumpkin for something sweet. If not, just brush with additional oil and continue cooking until tender.
- Cool pumpkin. Then place flesh into food processor and blend. If you left the rind on, be sure to scoop the flesh out of the rind and discard rind.