I realize that I’ve put up a lot of recipes using pumpkin, but have never made a tutorial on how to get pumpkin out of that delicious vegetable. It’s really easy to do!
These little babies are called pie pumpkins, or sugar pumpkins. They’re what I prefer to use. You get about 3-4 cups of pumpkin purée from each one. The first thing you do is cut them in half. Then you scoop out the seeds and stringy bits (definitely keep the seeds, you can roast them in olive oil and salt and they’re soooooo yummy! Or oil and garlic, or chilli powder… The possibilities are endless!) and place them flesh-side down on a cookie sheet. Add water to the cookie sheet, and then rub a little olive oil on the skins of the pumpkins. Road them in the oven at 350 for about 25 minutes. Once you’re able to pierce the skin with a fork, you’re all set!
Finally, take them out of the oven and let them cool. When you can handle them, scoop out the flesh with a spoon, and voila! Pumpkin!
Now you may ask, what can one do with pumpkin? Well, I’ve got a new cheesecake in the oven right now (recipe to come soon!), but I’ve also made plenty of other things with pumpkin purée. Check them out!