"Master the Art of Perfectly Roasting Pumpkin with these Pro Tips"
If you've just removed the seeds from your pumpkin (save those for roasting!), then get ready to roast the easiest squash around - pumpkin.
To begin, simply halve the pumpkin and remove the seeds. Then, brush the flesh with oil to help the edges caramelize and retain moisture. For sweet dishes, we recommend coconut oil, while avocado oil works best for savory dishes. Sprinkle with salt, place flesh side down on a parchment-lined baking sheet, and pierce the skin a few times with a fork or knife.
For a 2-3 pound sugar pumpkin (also called a pie pumpkin), bake at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes. You'll know it's done when the skin is fork-tender. Let the pumpkin cool slightly before handling.
Next, it's time to make pumpkin puree! Scoop the flesh from the skin and add it to a high-speed blender or food processor. Blend until creamy and smooth, adding a little water if needed.
Now that you have delicious roasted pumpkin and pumpkin puree, the possibilities are endless! Try our easy recipes for Pumpkin Mac 'n' Cheese, Cranberry Pumpkin Steel Cut Oats, Pumpkin Pie Bars, Pumpkin Pie Green Smoothie, Simple Pumpkin Soup, Vegan Gluten Free Pumpkin Pie, Pumpkin Cinnamon Rolls, Pumpkin Sugar Cookies, Pumpkin Pie Parfaits, Pumpkin Pie Ice Cream, and 20-Minute Pumpkin Butter. Enjoy!
We'd love to hear if you've given this recipe a shot! Feel free to leave a comment and rate the dish. And if you're feeling snapped a photo of your creation, don't forget to tag us on Instagram using our handle #minimalistbaker. Cheers, folks!
With this recipe, you'll get four (1-cup) servings of delightful, gluten-free, and vegan cuisine. You can even freeze it for up to a month (or longer.) For this recipe, you'll need a 2-3 lb. sugar pumpkin, and if you're avoiding oil, just sub it with water. Here's how you can make this yummy dish:
Prepare your oven by preheating it to 350 degrees F (176 C), and then line a baking sheet with parchment paper. Cut the pumpkin in half lengthwise with a sharp knife (removing top and bottom is optional), then use a spoon or ice cream scoop to get rid of the seeds and the strings. Brush the pumpkin flesh with oil and sprinkle some salt on top. Place the pumpkin flesh down on the baking sheet and pierce the skin a few times with a fork or knife to release the steam. Let it bake for 45-50 minutes or until a fork is able to pierce through the skin without resistance. After that, take the baking sheet out of the oven and leave it to cool for ten minutes. Scoop out the pumpkin and use it however you like!
But if you want to turn it into purée, here's what you can do: scoop it into a high-speed blender or food processor. Blend until the mixture is creamy and smooth. If it has trouble blending, add a little bit of water, but it usually shouldn't be necessary.
Baked pumpkin or pumpkin purée can be stored in the fridge for up to a week or frozen for a month (or longer).
The nutrition information provided here only serves as a rough estimate based on 4 servings of 1 cup of baked pumpkin or pumpkin purée calculated with coconut oil. Each serving has 68 calories, 9.4 g of carbohydrates, 1.5 g of protein, 3.5 g of fat, 2.9 g of saturated fat, 0 g of polyunsaturated fat, 0.2 g of monounsaturated fat, 0 g of trans fat, 0 mg of cholesterol, 37.7 mg of sodium, 493 mg of potassium, 0.7 g of fiber, 4 g of sugar, 12344 IU of Vitamin A, 13 mg of Vitamin C, 31 mg of Calcium, and 1.2 mg of iron.
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