Roasted Pumpkin~ If you are like my family, after Halloween you have quite a collection of pumpkins of various sizes laying around. The large and small pumpkins have great seeds for roasting. However, the best pumpkins for roasting are the smaller sugar pie pumpkins that are about 3-4 pounds. They lend to a sweeter taste for use in baked goods of soups.
Here's the story about these two little pumpkins. Once upon a time, there was a little family who went to visit the pumpkin patch. They looked all around for the best pumpkins they could find. Some were far too big and others were way too small. Then way off in the corner of the patch the daddy spotted the perfect pumpkin, it was actually 2 pumpkins! They were joined at the stem! They got to come home together with the little family and be lovely decorations in their house, and later, they became a part of some delicious soups and baked goods!
Scoop and set aside the seeds for future roasting. Check out my recipe for Roasted Pumpkin Seeds. Then just roast and puree to use in many seasonal recipes, such as Pumpkin Pie Oatmeal Waffles, or Pumpkin Pie Oatmeal Pancakes!
Just look at that delicious pumpkin goodness!
1 or 2 small pie pumpkins (about 3-4 pounds each)
Rinse pumpkin, removing all dirt that may be left on it and cut in half lengthwise.
Scoop out the seeds with a metal spoon and set aside if you would like to roast later.
Lay the pumpkin face side down in a large baking dish or cookie sheet and cover with ¼ inch water
Bake at 350° for about 45-60 minutes or until tender, using a fork to check.
Remove from oven and scoop out insides, discarding skin.
Puree pumpkin in Vitamix or food processor until silky.
Store in refrigerator in a glass mason jar or other airtight container for up to 5 days.
You may also freeze pumpkin puree for several months.