Roast A Tiny Pumpkin

Roast a Tiny Pumpkin

September 22nd was the official First Day of Autumn, and if you haven’t plunged head-first into the world of all things pumpkin-flavored, well, you’re just not doing the season right.

Let’s start off this wonderful season with an easy way to roast your own pumpkins, shall we? You can avoid those giant-sized, scary-looking “carving pumpkins” at the supermarket, and head straight over to the sugar pumpkins.

These adorable creations are about 2 pounds each and the perfect size for roasting in your very own oven.

You’ll need:

  • One or two small sugar pumpkins
  • Oil

Get roasting

1. Wash pumpkins. Slice off the stem of each.

2. Cut each pumpkin in half.

3. Using a metal spoon (or any sharp-edged spoon), scape out the pumpkins’ seeds and insides. Save the seeds and roast ‘em later with oil and salt. Yum!

4. Brush insides of the scooped-out pumpkins with oil.

5. Place on a greased baking sheet (or line the baking sheet with parchment paper), face-down.

6. Roast them in the 350-degree oven for about 45-50 minutes. The pumpkins are ready when you can easily poke into them with a fork, and the skin will be slightly darker.

7. Once you remove the pumpkins, let them cool for about 10 minutes.

8. Ready to eat right away? Dab on some butter, sprinkle with salt and pepper, and eat the pumpkin flesh with a spoon! If not…

9. Once the pumpkin has cooled, peel of the skin with a large spoon. It should come off easily.

10. Plop the roasted pumpkin into your blender and blend for 2 minutes, making sure all the chunks are blended in. Now you have a buttery-smooth, roasted-at-home pumpkin puree to use in pies, breads, smoothies, lattes, and whatever else you can dream up.

See, now it feels like fall!

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