Roasted pumpkin

Have you ever wondered how they get that pumpkin into a can? I recently had my first pumpkin roasting and pureeing experience. Easy enough.

Preheat your oven to 350F.

Wash and dry the outside of the pumpkin.

Using a large, sharp knife cut the pumpkin in half.

Scoop out the seeds.

Place 1/4 cup of water in the bottom of a glass casserole pan. Next, place the pumpkin cut side down in the pan.

Roast for 45-60 minutes. Or until tender, use a fork to check.

Remove from oven. Scoop insides out, discard skin.

You can store as is in the refigerator or let cool to room temperature, place in blender and puree until smooth.

Use to make pie, smoothies, pancakes, muffins, bread etc…


2 responses

  1. I am IN! Okay, looks so much healthier and goood…I will try this tonight. Maybe put some eggbeaters with and make a light souffle..I would make a sweet one..ever wonder where Bri gets his sweet tooth from?? But could do some cheese thing too? Yes? Love Gay/Mom

  2. Pingback: Autumn stew |

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