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1
To roast your pumpkin, cut your pumpkin in half right down the middle, side to side of the belly area as my daughter calls it, so the top is intact and the bottom is intact.
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Place face down on a parchment or foil-lined baking sheet and bake at 350 degrees for about 35-40 minutes (it depends on the size of pumpkin used).
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3
Check it; if it is all mushy then you are good to go.
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If not, in it goes for another 15 minutes.
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Keep roasting until perfect.
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Once pulled from the oven, just let it sit as is for 30 minutes to cool, then scoop out the seeds.
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Reserve seeds for another use, and scrape all that beautiful pumpkin out leaving 2 bowls of pumpkin skin, which we have let dry, then filled with decorations for fall or Halloween.
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8
Wonder if many, many years ago these were used as bowls?
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Mash your pumpkin with a potato masher or have fun doing it with your clean hands and place in a plastic bag until ready to use.
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Keeps in the fridge for a few days or you can freeze it for later use.
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11
Did you know?
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The amount of vitamin A in a pumpkin is staggering.
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The vitamin A will help keep your eyes healthy!
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Pumpkins are also a source of vitamin C, vitamin E, potassium, manganese, copper, riboflavin (a B vitamin), iron, folate, B6, niacin and more!
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Whew, that is one hard working vegetable!
