Pumpkin 101: How to Attack the Pum’kin

So it’s well into fall…which means PUMPKIN EVERYTHING. This is great, but the canned stuff cannot compare to the taste of freshly roasted pumpkin. It’s intimidating to see a whole, hard little squash and know how to handle it, but I’ve compiled a guide of my favorite tips to make the process as easy as possible! Get ready to get your pumpkin on.

Step 1: Microwave your little pumpkin for about 6 min and if it’s still hard keep microwaving for one minute intervals. (I usually microwave the biggest squash for 9 minutes!) Now is a great time to set the oven to 375 degrees Fahrenheit (or 400 if you like it crispier).

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Step 2: Cut your (now soft) pumpkin in half and scoop out the seeds. I usually use both a fork and spoon to tackle all the string-y bits and seeds! Place the seeds in a bowl to roast later.

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Step 3: Chop your pumpkin into 1 square inch chunks and place on a greased cookie sheet.
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Step 4: Roast squash at 375 for 25-30 minutes or until soft and golden brown.

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Step 5: To get the most bang for your pumpkin buck, definitely don’t forget the seeds! I recommend you wash the seeds with water, let them dry, then lay them on a greased cookie sheet and roast at 425 for about 7 minutes or until they are golden-brown and crisp.

Step 6: Enjoy your roasted pumpkin on its own as a side, or feel free to puree it and use it in any recipe that calls for pumpkin! The seeds are great as a quick snack or tossed in a salad.

Happy Fall!

Hannah

5 Comments

  1. I have a pumpkin sitting on my floor. He has been there for a month. He will probably be there for another two months. Unmoved. LOL!

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