- Wash your Pumpkin. Make sure you buy organic if you have access to a farm or farm stand that grows organic. Sugar pumpkins like the one pictured and cheese pumpkins are perfect for roasting.
- Cut your pumpkin into wedges. For a smaller pumpkin, 8 edges is about the right amount for roasting.
- Scoop out the guts with a spoon.
- Set aside the guts so that you can separate the seeds from the rest later.
- Fill a baking dish with about 1/2-1 inch of water and place the wedges in the dish.
- Roast at 400 for about 40 minutes, turning the wedges over about halfway through.
- Cool for at least 15 minutes.
- Scoop the flesh away from the skin with a spoon. Compost the skin.
- Puree the flesh till smooth.
- Enjoy!
17/10/2011 at 7:52 am Permalink
You are inspiring me to make pumpkin soup. Yesterday, we had acorn squash. The only person I could get to eat it was my husband. The others tried it, but stuck their noses up at it.
17/10/2011 at 7:59 am Permalink
kellyn, sorry that it’s taken me ages to answer back to all your wonderful comments. believe me, i wish that i’d had a moment to spare. instead of soup, you could try adding the puree to a baked good. that way, they will get the vitamins but will be eating happily instead of turning up their noses. we do muffins, pancakes, and you could even add the puree as a layer in lasagna (with meat, cheese, tomato sauce, anything they like). good luck!