I was talking to my sisters-in-law on Halloween and was complaining to them how difficult it was for me to peel and cut up the whole pumpkin I bought the last time. And they said that they roasted theirs. Why didn't I think of that? duh!
Its Veteran's day today and hubby and I have the day off. So we decided to take our daughter for a walk to the farm around the corner from our house. I wanted to see if they still had pumpkins I can buy so I can stock up for our upcoming Thanksgiving feasts. "All pumpkins 1/2 off!" So I bought 4 pumpkins to roast and puree for later use.
1) Cut the pumpkin cross-wise. Scoop out all the seeds and thread.
Line a baking sheet with foil. Place cut pumpkin, cut side down, on baking sheet and pour 2 cups of water at the bottom of the pan.
Bake uncovered at 375 deg. F for 1-2 hours, or until pumpkin is fork-tender.
2) Peel the skin off the pumpkin and cut into pieces. Use for your favorite pumpkin recipes.
I can't believe how much easier it was to cook a pumpkin. I think the hardest part was cutting the pumpkin in half, which hubby was glad to do for me. I don't know why I didn't think of doing this before. I guess I figured since I boiled all the root vegetables to puree for my daughter's baby food last year, it was natural for me to think to boil the pumpkin too. Well, now I know.....