I'm sure that most of you know how to roast a pumpkin but just in case someone out there doesn't, this is how I do mine.
1 - Did you know that the smaller pumpkins are sweeter and the best ones for pies? I always use the little ones that weigh between 2-4 lbs.
3. On a cutting board, I remove the stem, then cut the Pumpkin in half
4. I then use a metal spoon and scoop out the insides and the seeds. (you can roast the seeds if you like or just throw them out.)
5. I then lay the pumpkin face down in a 13 x 9 baking dish or use a bigger one depending on the size of the pumpkins.
6. Fill with water about 1/4 of the way up
7. Bake at 350 degrees for 50 to 60 minutes.
8. When does, scoop the inside out and discard the skin.
9. I let mine cool down and then put it in ziploc bags or tupperware to freeze until I need it.
10. If you keep it in the refrigerator it will last about 5 days.
Wow..I didn't know you could do that!
ReplyDeletesandy toe
thanks for the info. I have a bunch of pumpkins laying around and I need to do something with them fast.
ReplyDeletei used your method and it worked beautifully. thanks for the info
ReplyDelete