How to Roast a Pumpkin in 10 Easy Steps |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Here's the entire post: /cooked-veggies/how-to-roast-a-pumpkin-in-10-steps/ Ingredients:
1 (3 -4 lb) pie pumpkin (must be firm and no more than 3-4 pounds) |
1/4 cup water |
Directions:
1. Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter.
2. Rinse the pumpkin under warm water, removing any dirt or debris.
3. Cut the pumpkin in half on a large cutting board, with a sharp knife.
4. Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge.
5. Lay the pumpkin face side down in a large baking dish.
6. Cover with 1/4 inch water.
7. Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check.
8. Remove from oven and scoop out insides, discarding skin.
9. Store in refrigerator in a glass mason jar.
10. Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors).
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