Roasted Pumpkin: How-To 2


They say there’s a first time for everything. This… was my first time to cut up and cook a whole pumpkin. It is one of the few things I buy canned albeit only slightly grudgingly, for the convenience. I feel this more than makes up for the fact that you need a device to get at the product. I’ve used it very successfully for pie, soup, scones… and even as a filling for ravioli.

I figured, it was time – to literally hack up a pumpkin.

While I started with my large chef’s knife, I switched to a large serrated knife, finding it gripped better while cutting through both the skin and flesh.

 

If you don’t have a large, sturdy, serrated knife, don’t try this. You’ll never get the pumpkin cut and just may injure yourself in the process. Stick to buying canned pumpkin, making sure it is pure pumpkin, not pumpkin pie filling – which has spices, sugar etc (!@#) added. You want pure pumpkin. Sure, you can use it for pie, and you can also use it for other things. What you don’t use, can be refrigerated for another day. I wouldn’t recommend freezing, as I don’t think the texture would take it.

What led me to this particular kitchen mission? The small-ish cooking pumpkins were so darn cute, I couldn’t resist their allure.

While the pumpkin was roasting, I was thinking of all the yummy things that could be made with it. First….soup. Second… scones. If there was any remaining… perhaps some stuffed pasta. Ahhhh…. Don’t you love possibilities!!!

Roasted Pumpkin

Better late then never, I had done this weeks ago. Now that squash is everywhere, this method would also work with any similar hard skinned squash, with pulp & seeds in the middle. Was it worth it??? Definitely!!! The mellow earthiness and freshness of flavour was remarkable, especially in the soup – watch for a future post on that~

Ingredients:
1 small cooking pumpkin
1 tbsp extra virgin olive oil, for the baking pan
1 cup water

Preparation:
See pics & descriptions below.
Start by heating your oven to 400º…

 

Cut a very thin slice off to create a stable bottom, then cut off the top stem.

 

 

Carefully cut the pumpkin in half and scoop out the seeds & extra pulp with a large spoon.

 

 

 Cut into wedges for roasting – leaving the skin on. You can also trim any fibrous bits that remain.

 

 

 Arrange skin side down in a lightly oiled 9 x 13 baking pan.

 

 

Add water, cover with foil and place in preheated oven.

 

 

Bake for approx 45 minutes, or until tender – check at the halfway point.

 

When cooled enough to handle, remove flesh from skin – it will come off very easily. Cover and store in fridge, ready for use in breads, cakes, pies, soups, stuffed pasta, etc.

 

2 thoughts on “Roasted Pumpkin: How-To

    • joannemo Post author

      Hi Christian, How lovely! It's amazing how food memories can take us back in time. Are you a chef as well…? Watch for future recipes using the pumpkin, and thanks for your comment~

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