When the fall season arrives, having recipes with pumpkin is often requested. If you want to use your own pumpkin puree instead of buying it in the can, then you first need to roast your pumpkin. These tips help with roasting the pumpkin and the seeds.
Roasting the Pumpkin
The first thing you need to know how to do is roast the actual pumpkin. This is actually really easy to do, even though it might seem a little intimidating in the beginning.
To roast a pumpkin, all you need is some cooking oil and basic tools like a heavy baking sheet, cutting board, knife, and parchment paper. Here are the simple instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Remove the stem from the pumpkin.
3. Cut the pumpkin in half and remove the seeds and innards.
4. Cut the two halves once more so you have four pieces of pumpkin.
5. Put the pumpkin on a parchment-lined baking sheet and brush the flesh with oil.
6. Bake the pumpkin for 40 minutes or until tender.
7. Remove the skin, then blend the roasted pumpkin in a food processor to create puree.
Roasting the Pumpkin Seeds
When you were getting the pumpkin ready for roasting, you removed the seeds and innards. Get out a colander and put all of the seeds and innards into the colander, then rinse with water.
As you do this, it will be easier to start pulling the innards away and disposing of them. Once just seeds are in the colander, continue rinsing them. If the oven is still on from roasting your pumpkin, reduce the temperature to 300 degrees Fahrenheit.
Put your pumpkin seeds in a bowl and add a sprinkle of oil on top. This will let the seasonings stick to them. Sprinkle any seasonings you like, such as sea salt, salt and pepper, or even garlic salt. Spread them on a baking sheet in a single layer and poop them in the oven. Bake for about 45 minutes or until golden brown.
