There is a possibility this could be ooooold news but...I didn't know how to roast pumpkins until this year. Anyone else go 30+ years not knowing?
Back home, when a recipe called for pumpkin I just knew the right spot to pick up a can in grocery aisle. Everyone knows the famous can of Libby Pumpkin!
Then we moved to Europe and canned pumpkin is unheard of so I had to do a bit of research. No joke.
Now days, cans of Libby Pumpkin are left in our pantry for "special occasions", aka Thanksgiving. (You don't mess with grandma's pumpkin pie)
During autumn, I use pure pumpkin puree in soups, breads, and cookies. Here are the basics for roasting pumpkins in the oven:
Step 3: Carefully cut pumpkin into halves or quarters.
During autumn, I use pure pumpkin puree in soups, breads, and cookies. Here are the basics for roasting pumpkins in the oven:
Step 3: Carefully cut pumpkin into halves or quarters.
Step 4: Scoop away the seeds. I always save these to roast later on!
Step 5: Drizzle with a dash of olive oil. I always make sure the oil is spread around the pumpkin insides using a paper towel.
Step 7: Let cool. Please excuse my "late at night" cooling picture.
Step 8: Scrap out the flesh and discard the skin. I have heard you can actually eat the skin but I am "not quite there yet". This is about how much of the pumpkin actually gets thrown away.
When I remove the pumpkin flesh from the skin, I add it to a large mixing bowl. After I have as much pumpkin goodness as I can get, I stir the bowl. This allows the pumpkin to mash.
Then I divide the pumpkin puree into air tight containers. I keep two cups of puree in the refrigerator for immediate use. The remaining two cups I store in the freezer. In my experience, each pumpkin has around 4 cups of puree after roasting.
I know Grandma always used canned pumpkin, so Momma used canned pumpkin, which is why I used canned pumpkin...but now seeing how easy it actually is to get pumpkin puree, I doubt I will go back to the cans.
Have you tried making your own pumpkin puree?
Beautiful Eating,
Linking up with Momfessional's today for the monthly Recipe Club!
I have never done this but it looks easy enough. I love pumpkin soup and roasted would add a lot of flavor. thanks for the lesson!
ReplyDeleteDebbie
Husband even used it to make a pumpkin risotto! I'll probably roast another one this weekend!
DeleteThis is wonderful Maren. We don't have Libby's Down Under either, but I may have had a few shipped over. :)
ReplyDeleteThe first time I made pumpkin bread though I spent quite some time cutting away the peel and softening in the microwave, your recipe looks much easier. I'll have to try that next time.