My Favorite Way to Roast a Pumpkin

img_2166Hey y’all, 

I recently roasted an entire pumpkin for the first time and it was kind of amazing. 

You may not know this about me but, I am often intimidated by produce. I especially hate having to peel really intimidating carby veggies such as yucca, beets, and (dun dun dun) pumpkin. There’s something about produce with a thick skin and dense flesh that just make me go in the other direction. Though I enjoy their taste, I often prefer waiting until I see them on a restaurant menu over having to actually put in the labor of peeling them. 

Every now and then, when I’m feeling particularly ambitious or festive, I do take one of these veggies under my wing and into my kitchen. I let it sit on the counter for a week or so until I start to fear that it might go bad. Then and only then can I motivate myself to take on the laborious task. 

This is exactly what happened last week with the beautiful sugar pie pumpkin that I got from FarmFresh2You.* I think almost two weeks had gone by before I could actually get up the nerve to go at it. I honestly didn’t know where to begin so I did some googling and most sources said the same thing – peel it, chop it, roast it. I procrastinated another couple of days. 

Through a conversation with a friend, I ended up on the Decolonize Your Diet website. Low and behold, they had a recipe for roasting pumpkin that required no peeling. No. peeling. 

I hopped to it. 

It was incredibly easy and time efficient. 

I had to share. 

All you do is…

Remove one rack from your over and place the other on the rack setting that is the furthest down.

Preheat your over to 375 degrees F. 

Use a knife to cut some slits in the pumpkin so that the steam can flow out. I ended up cutting about 6 horizontal slits that were approx. 3-4 inches. 

Place the pumpkin on a baking sheet and bake it for about 45 minutes (or more depending on its size). 

When you think it’s done, take a knife and see if it punctures easily. If so, take it out of the oven to cool. 

Let cool for 30 minutes or so. 

img_2115

Chop it in half, remove the guts and seeds, slice up the flesh and enjoy for days to come. 

BOOM. 

img_2158

You should also make good use of the seeds, as I did, by seasoning them to your liking (I used curry powder!) and roasting on 300 F for about an hour. 

img_2161

* If you’re in California and you’re interested in having fresh veggies delivered to your home, check out FarmFreshtoYou and use the referral code: SABR9411 to get $10 off your first order! 

 

 



2 thoughts on “My Favorite Way to Roast a Pumpkin”

Leave a Reply

Your email address will not be published. Required fields are marked *