LOS ANGELES, October 29, 2015 – Roasted pumpkin smells great and can be used in many recipes or cubed, mashed or sautéed into a perfect side dish. It is simple to d
Use a small to medium sized baking pumpkins also known as pie pumpkins. These are smaller than decorative pumpkins and easier to handle and cut.
- Preheat your oven to 350 degrees.
- Use a large chef knife to cut off the stem and the bottom of the pumpkin.
- Slice the pumpkin in half running from where the stem, use to be to the bottom of the pumpkin.
- Use a strong spoon to scoop out the seeds and pumpkin strings. (Save the seeds for roasting)
- Spray oil to grease the bottom of a baking dish.
- Drizzle olive oil, salt and pepper on the interior meat of the pumpkin and then place the pumpkin halves open side down.
- Cover with foil and bake for an hour and ten minutes.
Let cool and serve or add it to other dishes to create a more seasonal meal. (The skin of a pumpkin is rather tough and will hold it’s shape when it’s being roasted.)
You can enjoy these deliciously roasted pumpkins as a side dish as mashed pumpkins (use a vegetable puree tool) with a sprinkling of brown sugar and butter, as butternut squash or even turn it into a delicious pumpkin soup. Whatever way you choose to serve them it will bring the season into full bloom.
Listen to PAIRED on Blog Talk Radio – Pumpkins – roasting seeds to soup