Wednesday, October 5

Roasting Pumpkins -- From the Garden

Pumpkin is my favorite fruit, and "pumpkin spice season" is my favorite time of year!  Each year, we plant several pumpkins and use them throughout the year in pies, pumpkin breads, and even in cookies...  

Pumpkins are pretty low-maintenance.  You can keep them on the pantry floor at room temperature for a while.  It's not safe to can pureed pumpkin, so we typically roast the pumpkins in the oven, scoop the puree, and freeze it in quart sized bags.  If you absolutely must can your pumpkin (no freezer space), please follow these instructions and be safe.

Learn more about preserving your harvest, and download a free guide, here.

  • Cut the top off your pumpkin, a la jack-o-lantern carving, and scoop out the innards.
  • Choose your very best pumpkins, and set those seeds aside for seed saving and planting next year.  The rest of the seeds can be roasted with a little sea salt for a yummy, on-the-go snack!
  • Put the top back on.  This will help keep the inside moist as it cooks.  The cuts in the top also allow steam to vent.

  • Place pumpkin(s) on a pan.  Bake at 350-F for about 90 minutes.  The skin should be tender when it is done.  Let them cool.
    • I like to roast them at night, and then leave them in the oven overnight to completely cool.  Some folks (ahem, hubby) seem to think this is a set-up for poisoning the family.  You make that call...
  • Scoop out the pumpkin flesh.  Put into a blender to puree.

  • You can then use to bake or scoop into bags for freezing.  
    • You might think you have an excellent memory, but be sure to label your bags.

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