How to Roast a Pie Pumpkin (Pumpkin Puree)

 

 

A guest post from Christine Fontanin

Lucinda surprised me with a special treat in my Space Girl Organics produce box this week!  A baby pie pumpkin!!!!  Pie pumpkins are smaller and a bit sweeter than larger carving pumpkins.  They are easy to roast and delicious!  They really are simple to oven roast and are cooked similar to how you would roast any winter squash.

Directions for Roasting:

Preheat the oven to 350. Using a sharp knife, carefully slice the stem off.  Slice the pumpkin in half vertically. Use a spoon to scoop out the seeds and any stringy fibers from the inside. You can save the seeds for roasting.  Place the open sides face down on an oiled baking sheet. Roast until the pumpkin is wrinkly and can be easily pierced through with a fork. This will vary depending on the size of the pumpkin, but mine took about 45 minutes.

After cooking and slightly cooled, peel away the skin from the pumpkin.  Season the pumpkin and eat it as is or blend/process the cooked pumpkin very well until completely smooth to use as pumpkin puree.  I pureed the pumpkin with just a bit of organic brown sugar, cinnamon and nutmeg and a pat of organic butter.  It was delicious and tasted like the inside of a pumpkin pie!

originally posted on christineiscooking.com