Today’s CSA pickup came with another pumpkin. I still hadn’t done anything with the one I picked up last week (or most of the other squashes from last week either).
This pumpkin bread recipe looked interesting, but I was out of eggs and too lazy to head out to the store this evening, so I decided to roast one of the pumpkins.
A good sharp knife makes splitting it in half a pretty easy job.
Scoop the innards out. I like to drizzle a little bit of olive oil inside before roasting.
Place the halves cut side down on a half sheet pan and roast for about an hour.
Now you have roasted pumpkin.
Steamy. And much more yellow than I expected. The dogs get canned pumpkin every now and then, which is always orange. Perhaps just a different variety of pumpkin.
Then just scoop the pumpkin flesh out of the skin and let it finish cooling and draining a little.
It doesn’t taste like much by itself. Maybe after I get rid of some of the water it will start tasting like something.
Now I have to figure out what to do with this roasted pumpkin…
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You have to ask?
You should make a pie or custard. Or if you’re Michael Carnell you’d make muffins or something.
it’s been more of a “What can I do with what I have on hand” thing because I’ve been lazy and not feeling like making a trip to the grocery store. I think I’m just going to have to break down and make a shopping trip though.
Eugene, the pumpkin seeds are really good roasted, also. Just toss them in a bit of olive oil and bake in a single layer on a pan with a good amount of salt. Bake at 250, stirring frequently, until the seeds brown. They’re really yummy.