I bought 2 sugar pumpkin's for the boys when we did the photo shoot at the pumpkin patch. They were great decoration and before the squirrel ate them or I threw them away I decided to make some pumpkin puree. Most of you know I love to bake BUT I usually have very little time so I need easy things to make!
I found this perfect and EASY way to roast a WHOLE pumpkin and then turn into puree on Detoxinista. Let me just say this was freaking easy!
What you Need:
Sugar Pumpkin
Sharp Knife
Glass Casserole Dish
How To Roast a Whole Pumpkin
- Preheat your oven to 350F.
- Rinse off the pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
- Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin.
- The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
- Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
- Use a large spoon to scrape out the seeds, and reserve them for another use.
- The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed! You may have to do this in batches, depending on the size of your pumpkin.
- Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it’s shelf life indefinitely.
Thanks for Stopping by!
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so healthy!!! I wonder how long it lasts in the freezer
ReplyDeleteThat is so awesome. I need to try that next year!
ReplyDeleteNice, I love making things simple and it doesn't get much easier than this. I never would have thought to roast the whole pumpkin. Thanks for sharing this on Great Idea Thursdays.
ReplyDeleteBeautifully done post! I've always been meaning to roast a pumpkin but somehow have never gotten around to it. I do think they make better pies than canned! Thanks so much for sharing this on Throwback Thursday and have a great Holiday Season!
ReplyDeleteLove it. Your blog is loading quite wonky right now. I am hoping it's just a glitch. You can still see the content, so don't worry about it until Friday!!
ReplyDeleteI love roasted squash. Thanks for sharing on the Tasty Tuesdays Linky Party. I hope you will join us again next week.
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