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Roasting 101:.
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Preheat the oven to 350F and grab small 2-3 pound sugar pumpkin(s).
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I like to roast a couple 2-lb.
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pumpkins at the same time.
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Remember were not looking for the huge carving pumpkins here.
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First things first, sharpen your knife!
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You dont want to use a dull knife on any squash...or food for that matter.
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(Tip---To cut a pumpkin easier, put it in the oven whole for 15 minutes, take out and cut...much easier on you and the knife).
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Slice the stem off before slicing in half so you dont have to slice through the stem.
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Slice in half.
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With a sharp-edged spoon (I use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts.
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Make sure you clean & save the seeds for roasting.
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Ill show you my favourite way to roast the seeds coming up in a future post.
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Whatever you do, do not throw them out!
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Brush inside with oil (optional, but I like to) and place face down on baking sheet lined with parchment paper.
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Roast at 350*F for about 45-50 minutes.
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The exact time will vary depending on the size of the pumpkin(s) and you may need more time.
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The skin will be slightly darker and you should be able to poke a fork quite easily through.
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Let the pumpkin cool for 10 minutes before handling.
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Grab a large spoon and peel away the very thin skin.
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It comes off almost effortlessly.
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At this point, you can use the flesh in all kinds of dishes soups, casseroles, risotto, pies, etc.
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Making a puree: Place the pumpkin flesh into the food processor or blender and blend away until super smooth.
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Let it go for a good minute or two you dont want any clumps left.
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The result is out of this world so smooth and buttery!
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3.8 pounds of pumpkin (weighed before roasting) made 4-4.5 cups of pumpkin puree.
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As a rule of thumb, 1 small sugar pumpkin should make enough puree to equal one 15-oz.
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can.
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If making alot, you can freeze it in 1 cup measures(or whatever amount you want) in freezer zip lock bags.
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Whatever you do be sure to save the seeds for roasting.
