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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is the instructions I found to roast fresh pumpkins. It's more of a how-to than a recipe. Ingredients:
1 small fresh pumpkin (type for pie such as sugar, baby bear, etc.) |
oil, to grease pan |
Directions:
1. Select any of the smaller pie varieties of pumpkin (Sugar Pumpkin, Baby Bear, etc) then cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet.
2. Bake at 350°F (177°C) for approximately 45 minutes to 1 1/2 hours (depending on size) or until easily pierced with a knife. Let cool, then scoop out the pulp and puree in a food processor until smooth.
3. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using. You can freeze any extra for future pies.
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